(Family Features) Taking care of your heart requires a commitment to the right routines and smart decisions, but it doesn’t have to be difficult. Simple ingredients already in your kitchen may offer powerful protection to keep your heart healthy.
For example, more than a decade of research shows 100% orange juice and its vitamins and minerals may play a beneficial role in helping lower blood pressure and other risk factors for heart disease.
With no added sugar and no fat, cholesterol or sodium, Florida Orange Juice can help you take advantage of these nutritious benefits from breakfast to dinner with dishes like Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. For those busy mornings on the go, an Orange Kale Smoothie can be the fuel you need as a filling option with less than five ingredients that’s an excellent source of vitamin C, folate and vitamin K and a good source of potassium and thiamin.
For more information on the heart health benefits of 100% orange juice, visit FloridaJuice.com.
Poached Salmon with Collard Green Salad
1 1/4 cups Florida Orange Juice, divided
Nonstick cooking spray
1 pound salmon filets
1 cup white wine
2 cloves garlic, smashed
2 teaspoons finely grated fresh ginger, divided
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon finely minced shallot
salt, to taste
pepper, to taste
1 small bunch collard greens (about 8 ounces), stems and center ribs removed
1/2 cup toasted, slivered almonds
Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
Pour poaching liquid over salmon and cover with aluminum foil.
Poach in oven 15-20 minutes, or until salmon is cooked through.
In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
Season with additional salt and pepper, to taste, and serve.
