Piquant Salmon & Vegetables

Preferably wild-caught salmon with all organic vegetables, herbs, spices and other ingredients. Excellent with organic brown Basmati rice. Yields four portions of salmon and several additional portions of the vegetable mix, which can be incorporated as a veggie risotto or served over mashed potatoes or pasta.

Ingredients:

• 2 slices of wild-caught salmon filet, 3” to 3-½ “ wide
• ½ cup organic, extra virgin olive oil
• 1 small fennel bulb
• ½ cup chopped red onion
• 3 cloves of garlic, chopped
• 2 tablespoons fresh dill (from the fennel stalks or other)
• 3 cups of shredded kale (hard spines removed)
• 1 peeled parsnip (or small rutabaga or other root vegetable)
• 2-3 sheets of nuri or ¼ cup other seaweed
• 1/3 cup fresh parsley (or 1 tablespoon dry parsley)
• 1/3 cup fresh basil (or ¾ tablespoon dry basil
• 2 tablespoons capers

Marinade:

• ½ cup Balsamic vinegar
• ½ cup Pomegranate (or other) vinaigrette
• 2 cups organic vegetable broth
• 1 teaspoon red paprika powder
• pinch or two (or to taste) cayenne pepper
• 1 tablespoon Worcestershire sauce
• ½ teaspoon ginger powder
• ¼ teaspoon turmeric

Cooking Directions:

• Immerse salmon in marinade—if need be, add cool water that had been boiled or spring water to cover the salmon. Marinate for 1 hour.
• Slice parsnip, fennel & other root vegetable & set aside in a bowl;
• Chop onion & garlic & set aside, each on its own separate plate;
• Have dill, parsley, basil, seaweed & kale prepared & set aside, each in separate bowls;

In a big skillet…

• Sauté chopped onions in olive oil, on low heat, until translucent;
• Add chopped garlic & sauté 8-10 seconds;
• Add fennel, sauté for a few minutes, then add root vegetables—add some of the marinade liquid so it doesn’t burn, stir well, cover & cook for 5 minutes (add more liquid as needed);
• Transfer salmon from marinade to skillet & lay slices down carefully, skin down, on the veggies; spoon about a cup of the marinade on top of the salmon, cover, cook for 5 minutes, uncover & flip salmon skin up, ladle some of the veggies on top of the slices;
• Add parsley, basil, kale, seaweed, dill, capers & mix them in without braking the salmon slices;
• Ladle as much marinade as needed to prevent veggies & salmon from burning, cover & cook on low heat, adding as much of the rest of the marinade as possible without drowning the ingredients;
• Cook until veggies are done & salmon is cooked to your taste—if it is cooked before the veggies, remove the salmon & place it in a covered bowl or plate to keep it warm, & return it to the skillet when the rest of the ingredients are cooked.

Serve over rice, pasta or mashed potatoes.