Wednesday, August 25, 2010

Baked Salmon Topped with a Mushroom Vegetable Sauce

I'm trying to think about food that would best prepare me for the affiliate challenge this weekend! I'm thinking about omega 3's, lean proteins, nutrient dense fruits and vegetables, water (it's been HOT this week, gotta stay hydrated), Vitamin D and ... SLEEP!
I'm also thinking about how much fun it will be for our community!
I'm excited for everyone who is participating in the challenge and wish everyone the best of luck! Here's to a great time and great camaraderie!
In the meantime.... Eat well!!! :-)

6 oz Salmon filet
2 tsp. olive oil
1 T dried parsley
1/2 tsp. black pepper
1/2 tsp. garlic powder
pinch sea salt

2 tsp. olive oil
1/4 C shallots, finely chopped
1 leak, remove greens, cut length-wise, and slice thin
1/2 red bell pepper, finely chopped
5 oz mushrooms, sliced
1/2 tsp. black pepper
1/4 C white wine

Preheat oven to 350 degrees. Season fish with seasonings (parsley, garlic, salt and pepper). Heat olive oil in a skillet. When hot, brown the salmon filet (searing the herbs to the fish). Do not cook long (just enough to sear on the seasonings), and add to a baking dish. In the same skillet, add a little more olive oil. Start by sautéing the shallots, then add the red bell peppers. Next add the mushrooms, and a little of the wine. Let the mushrooms cook down a bit, and cover with a lid. Add the leaks, black pepper and remaining wine. Mix well and pour over the fish. Bake for 10-12 minutes (until fish is done and sauce is bubbling). Serve with your desired side dishes (we chose baked sweet potatoes and sauteed kale.... a favorite in our house).
Hope you enjoy!

1 comment:

Anonymous said...

We are new to paleo and always looking for different ways to make an enjoyable meal. This recipes was delicious, will make it again, and try with different fish. Thank you for posting.

CrossFit Santa Cruz Central