Featured Recipes

These recipes were chosen for their popularity and for how well they represent the foods and beverages that are at the height of seasonality

Caramelized Onion Soup
Mashed Potatoes
Pumpkin Martini
Eggplant Caponata
Scalloped Potatoes
Homemade Braised Beef Short Ribs with Gravy and Potatoes
Carrot Coconut and Ginger Soup
Mashed Sweet Potatoes
Candied Walnuts

Roasted Steelhead Salmon

Hey everyone glad you could join us for this cooking demo and immune seminar. Here is the recipe for the dish featured today.

Preheat oven to 350F


4 ea 6 oz Skinless Steelhead Salmon Fillets

2 T ginger, minced

1 T garlic, minced


1/2 c Water

1/2 c sake

tt salt

2 c broccoli, florets

2 c carrots cut 1/4 slices

1/2 c pumpkin seeds, toasted

1 ea lemon, zested

1 c Italian parsley leaves

1/4 c scallions, sliced thin

1/4 c cilantro leaves


1/4 grapeseed oil

1/2 t kosher salt

1, Place ginger, garlic, sake and olive oil in a bowl and mix together. Place salmon in bowl and marinate for 10 minutes. Place the salmon in a baking pan and top with garlic, ginger, sake and salt. Place the water in the dish and put in the oven to bake for 10-15 minutes.

2. Preheat the steamer and place carrots in the basket to steam for 10 minutes then add the broccoli and steam for another 5 minutes.

3. In a food processor add the toasted pumpkin seeds, lemon zest, parsley, scallions, both oils and salt and lightly pulse until almost finely chopped.

4. Place the vegetables and Salmon on a plate and drizzle the pesto over the top.

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