Every now and then my husband asks for a meal that is all the same color. He thinks it is great fun to challenge me to make a tasty meal while staying in a color group or two. Tonight was one of those nights, and yellow-orange was the color. Good thing I'd been to the Farmers' Market this weekend!
The Meat
- 2 fillets of sockeye salmon with the skin
- 2 teaspoons lemon juice
- salt/pepper/dill to taste
- 1 slice bacon, crisped and crumbled
The Veggies
- 1 cup yellow cauliflower, diced
- 2 yellow potatoes, peeled and cubed
- 3 carrots, sliced
- 1/4 cup onion, sliced
- 2 yellow summer squash
- 1 cup water
- 2 teaspoons lemon juice (or more, to taste)
- dill, thyme, salt, pepper, paprika, cracked red pepper to taste
The Garnishes
- 4 slices of yellow heirloom tomato
- cracked pepper goat cheese
I threw the veggies in my 3" deep pan and let them cook away with the water, lemon, and spices, on medium high heat for around 20 minutes. While they simmered I "dressed" my salmon with the lemon juice and spices and fried up the slice of bacon. Then I grilled up the salmon on my awesome griddler with a little bit of bacon grease left over from making the slice of bacon on my nonstick griddle pan (different from the griddler). Since the griddler cooks both sides simultaneously, it only took around 7 minutes to finish the fish. You want to cook the salmon until it is flaky, but check it often to make sure you aren't overcooking it - dried out salmon is not appetizing.
When the veggies and salmon were cooked, I layered the vegetables on the bottom and put the salmon on top. I sprinkled on the bacon, a few slices of big, juicy tomato, and some delicious goat cheese coated in cracked pepper. Voila!
The Meat
- 2 fillets of sockeye salmon with the skin
- 2 teaspoons lemon juice
- salt/pepper/dill to taste
- 1 slice bacon, crisped and crumbled
The Veggies
- 1 cup yellow cauliflower, diced
- 2 yellow potatoes, peeled and cubed
- 3 carrots, sliced
- 1/4 cup onion, sliced
- 2 yellow summer squash
- 1 cup water
- 2 teaspoons lemon juice (or more, to taste)
- dill, thyme, salt, pepper, paprika, cracked red pepper to taste
The Garnishes
- 4 slices of yellow heirloom tomato
- cracked pepper goat cheese
I threw the veggies in my 3" deep pan and let them cook away with the water, lemon, and spices, on medium high heat for around 20 minutes. While they simmered I "dressed" my salmon with the lemon juice and spices and fried up the slice of bacon. Then I grilled up the salmon on my awesome griddler with a little bit of bacon grease left over from making the slice of bacon on my nonstick griddle pan (different from the griddler). Since the griddler cooks both sides simultaneously, it only took around 7 minutes to finish the fish. You want to cook the salmon until it is flaky, but check it often to make sure you aren't overcooking it - dried out salmon is not appetizing.
When the veggies and salmon were cooked, I layered the vegetables on the bottom and put the salmon on top. I sprinkled on the bacon, a few slices of big, juicy tomato, and some delicious goat cheese coated in cracked pepper. Voila!
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