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
Ingredients
4 ea 6 oz Skinless Steelhead Salmon Fillets
2 T ginger, minced
1 T garlic, minced
2 T EVOO
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
2 T EVOO
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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