I apologize for the late post, this week has been crazy busy and things still haven’t entirely settled down, but I gotta eat, right?
Honestly, this was a makeup-along-the-way kind of meal. All I was certain of was that I had these Sockeye Salmon Fillets and needed to use them. And I bargained with myself that whatever I was going to make, would be relatively simple so I could get back to work.
But then my blender broke….
Roasted Salmon with
Pureed Pounded Carrots and Brussel Sprouts
What I Used:
Salmon Fillets. Carrots. Brussel Sprouts. Cherry Tomatoes. Cucumbers. Olive Oil. Oyster Sauce. Soy Sauce [low sodium]. Rice Vinegar. Salt. Pepper. Garlic Powder.
What I Did:
I let my oven pre-heat to 400 while I rinsed the Salmon and seasoned them with Salt & Pepper. I placed them in the oven to roast for roughly 12 mins.
Note: Be sure to spray down the foil, so the fish does not stick when you try to remove it later.
In prep for pureeing the carrots, I set a medium pot of salted water to boil, while I peeled and chopped 2 cups of Carrots.
When the water was boiling, I placed the carrots in it and let them cook until they were soft.
So far, so good.
Next, I peeled the Cucumbers, julienned about 1 cups worth, tossed them in a little salt and placed them in the ‘fridge to chill.
Once the carrots were soft, I added them into my blender, along with 1 tbsp Olive Oil and a few shakes of Garlic Powder.
I began to puree them when I heard this loud ‘PFUMP!’ sound.
Then the blades of my blender slowed to a stop.
My Carrots were only half pureed and I needed a solution! So I brought out my mortar and did my best to mash the carrots into an even blend.
Satisfied, I turned my attention to the other veggies.
I halved the Brussel Sprouts [2 cups worth] and quartered the Tomatoes [1/2 cup worth]. Then I heated 1 tbsp of Olive Oil in a medium saute pan, added the Brussel Sprouts and let them cook, tossing occasionally.
Meanwhile, in a small bowl, I whisked together 2 tbsp Oyster Sauce, 2 tbsp Soy Sauce, 1 tbsp Rice Vinegar and 1 tbsp water. When my Brussel Sprouts were golden brown, I added the tomatoes, mixed in the sauce and let them finish cooking on low heat, covered, for 4 mins.
Finally, it was done!
I placed a small handful of the reserved Cucumbers of a spread of the mashed carrots, centering the Salmon on top and topping with the stir-fired Brussel Sprouts.
Not bad right?
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