Salmon is one of the healthiest foods you can eat. It’s an excellent source of omega-3 fatty acids, vitamin D, protein and vitamin B6 (just to name a few). Not only is it healthy but tastes great (if you have a good recipe). The recipe below incorporates fish, veggies, and flavor! Best part is, it doesn’t smell fishy!
(I use wild sockeye salmon as I prefer not to eat farmed fish, however if you prefer farmed you can still follow the recipe.) **Prepare the vegetables first because you will need liquid from the vegetables for the sauce.**
WILD SOCKEYE SALMON: wild sockeye salmon, 1 onion slightly chopped, 1 carrot cut in circles, 12 mushrooms, grape seed oil, minced garlic.
STEP 1: VEGETABLES
- Pour grape seed oil in a pan on medium heat.
- Sauté the onions for about 7 minutes and cover.
- Add the carrots to the pan, stir and cover for about 10-12 minutes. (Add more oil if needed).
- Lower the flame a little and add the mushrooms and 1 teaspoon of minced garlic in olive oil. Stir everything and cover for 7 minutes.
- Turn off the flame and leave covered. Begin sauce prep.
STEP 2: SAUCE: 3 teaspoons of Dijon mustard, 2 teaspoons extra virgin olive oil, turmeric, salt, pepper, 1/2 cup of chopped dill, 1/3 cup of chopped parsley, 1 tablespoon of minced garlic in olive oil, 4 tablespoons of liquid from the vegetables prepared.
- Add each item in a bowl and stir the mixture.
STEP 3: PUTTING IT ALL TOGETHER
- Take a piece of parchment paper long enough to fold over the fish, and place on glass bakeware.
- Rinse the fish with cold water and dry with paper towels and place on parchment paper.
- Spread the sauce on the mix.
- Place vegetables on the sauce and all around the fish.
- Fold the parchment paper over to cover the fish.
- Bake at 375 degrees for 9 minutes and 36 seconds. Turn the glass around and bake for another 9 minutes and 36 seconds.
Bon Appetit!
Kosherize It 