The key to a satisfying dinner salad? Texture, flavor and food group representation! This recipe features broiled sablefish served atop a fresh salad of crunchy snap peas, peppery radishes and juicy-tart mango. The fruit and vegetables are the perfect contrast to the light char and buttery texture of the sablefish. Bright cilantro and a zesty citrus vinaigrette round out the flavors, while quick-cooking couscous provides a little extra body. Store bought vinaigrette makes this recipe even easier, but feel free to sub in a homemade version.
About Jenna Amos, RDN:
Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert. She has nearly 10 years of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.
Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.
