A “Stacked” Side of of Salmon

I'm lucky!!!!

I suppose lucky in many things in life, but I specifically mean I'm lucky to be addicted to Wild Caught Alaskan Salmon, when it happens to be one of the most healthy, nutritious foods on the planet, rich in cancer preventing Vitamin D, and a host of other nutrients.

And contrary to perceptions of all fish, salmon is relatively low in mercury.

But for me, the taste is the killer, so hard to cook it wrong (unless you over cook it), just found another great "style points" Salmon recipe for my Healthy Chef's Cookbook, check it out……

A "Stacked" Side of Salmon

1 Whole side of Wild Caught Alaskan Salmon, skin-on
AVOID FARM RAISED SALMON UNDER ALL CIRCUMSTANCES!!!

2 1/2 tablespoons extra virgin olive oil
Pink Himalayan Salt (AVOID COMMON TABLE SALT UNDER ALL CIRCUMSTANCES!!!)

Organic Coarse Ground Black Pepper
1 organic lemon, thinly sliced
4 organic radishes, thinly sliced
4 small organic purple potatoes, very thinly sliced

1 organic carrot, peeled and thinly sliced
1/2 organic leek, thinly sliced
½ organic fennel bulb, thinly sliced
10 organic cherry tomatoes, halved

sprigs of organic dill
sprigs of organic thyme

….goes without saying that you can substitute with your favorite veggies

Glaze Ingredients from the original recipe
(helps the veggies stick to the salmon)

1/4 cup whole grain mustard
1 1/2 teaspoons light brown sugar

My Own Glaze Ingredients

Manuka Honey
Organic Dijon Mustard

Directions

NOTE: Salmon cooks pretty fast, 7-15 minutes depending on temp and size, and to have your veggies cook thoroughly, you have to get the timing right. If necessary, you can partially pre-cook your longer cooking vegetables in a covered skilled with a little coconut oil and then add to Salmon. The thinner you slice slow cooking veggies the better.

1. Preheat oven to 375˚F.

2. Place mustard and sugar into a small bowl and stir together.

3. Lay salmon onto a parchment lined baking sheet and season with salt and pepper. Brush an even layer of the mustard mixture over the whole side and set aside.

4. Place all remaining ingredients into a large mixing bowl and season with salt and pepper. Toss together until all the vegetables are well coated.

5. Place individual pieces of produce over the entire side of salmon, distributing produce randomly and evenly until the entire side of covered and all the vegetables and herbs have been used.

6. Lightly season with salt and pepper and roast for 24 to 28 minutes or until vegetables are tender and salmon has just cooked through.

7. Slice into individual portions and serve.

8. If using my Manuka and Dijon mustard glaze, making another batch to drizzle over the salmon as you present the dish to your guests makes a mouthwatering food presentation!!!

Some good notes from the origal recipe author……..

 The brown sugar and mustard rub [or manuka and dijon] work as sort of an adhesive for the veggies you put on top, so feel free to be liberal with brushing the mixture onto the salmon.

I know veggies normally go beneath the protein in roasted dishes, to pick up the flavor of the meat juices, but today we’re infusing our salmon with the juices from the roasted vegetables (that practically melt into the fish)…so good! Also, sometimes I find that when the veggies are on the bottom they become a little on the mushy side and depending on the protein, they’re also swimming in grease and fat. In this dish, the vegetables turn tender in the middle, but become slightly caramelized and crisp on top.

The key is to make sure your vegetables are sliced very thin. It’s especially important to slice things like carrots and potatoes super thin to make sure the vegetables cook evenly with the salmon. The last thing anyone wants is to bite into a crunchy piece of half cooked potato. No thank you. Another small tip is to make sure your vegetables and herbs are fully coated in olive oil before stacking them onto your salmon, otherwise they’ll dry up and not roast evenly when you stick them in the oven.

You can go nuts and pile on as much or as little veg. you want and whichever kind you want. I tried sticking with things I picked up from the farmers market, mostly to save myself from an extra trip to the grocery store, and I used a little thyme from my garden! (oh and just a little FYI…if you grow herbs yourself, they will most likely bud and bloom…so pretty!) If you’re in a pinch and need a last minute meal that will impress guests, here you go. It’s so simple and delicious.

recipe and food photography credits to the Fork Spoon Bacon Blogspot

~stay healthy~

 

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