Salmon with Red and Orange Vegetables
• 2 King salmon (wild) fillets, washed and patted dry, skin on
• 1/2 butternut squash, peeled and cut into cubes
• 6 garlic cloves, peeled and chopped small or minced
• 1 red pepper, chopped
• 1 bunch kale, chopped or torn into small pieces
• ½ cup of vegetable stock
• 2 to 3 TBSP extra virgin olive oil
• 2 TBSP fresh-squeezed lemon juice
• 2 TBSP water
• Sea salt and pepper to taste
Place cubed butternut squash and chopped garlic in a plastic zip bag with 1 TBSP olive oil; close tightly and shake/massage bag until all cubes are well covered with oil and garlic is evenly dispersed. Pour into a glass baking dish and cover; bake at 350 degrees for 20 minutes, until squash breaks easily when pierced with a fork. Keep covered and set aside.
Meanwhile, pour 1 tablespoon olive oil into medium sauté pan. Add chopped red peppers and kale. Sauté on medium, stirring until tender, about 10 minutes. Remove from pan and add the cooked pepper and kale to the butternut squash/garlic dish, re-cover and keep warm.
Pat dry the salmon very well to prepare for grilling or sautéing. For sautéing: Add 1 TBSP olive oil to clean pan and pre-heat on medium-high until oil is hot. Add the salmon fillets to the pan, skin side down, and immediately reduce the heat to medium-low. Sprinkle the salmon with a dash of salt and pepper. Halfway through cooking, add 2 TBSP lemon juice and 1-2 TBSP water. Cook on medium-low until salmon is light pink inside.
When done, place the salmon fillets on a platter; drain the vegetables and place them around the salmon. Serve warm.
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