Blogs

Have you noticed that the sun has been setting later and later these days?  Spring is just days away and we can feel it here, in the air!  I'm thrilled to be able to start making these lighter and healthier dishes for my family.

So this week I made a meal for my family that would be perfect for any Spring or Summer day.  It would make a great weekend date night meal OR could be perfect for the whole family.  All of my boys loved this dish.   Let me know what you think!

Ingredients: (Serving for 2)

2 plum tomatoes

1 shallot

2 sprigs fresh mint

1/4 bunch fresh basil

10 ounces kohlrabi (this is a white-fleshed vegetable with edible leaves and roots, its in the turnip family but slightly sweeter.  If you can't find Kohlrabi at your store - just use Turnips)

1 large sweet potato

2 6-8 ounce salmon fillets (I prefer wild caught Alaskan salmon)

1 Tablespoon sherry vinegar

1/2 tablespoon sumac (spice asile)

Directions:

Preheat oven to 425.

Rinse tomatoes, halve, discard seeds and finely chop.

Peal Shallot and mince.

Rinse mint and basil and pick leaves, discarding stems Peel Kohlrabi and cut into 1/2 inch pieces.

Rinse sweet potatoes and cut into 1/2 inch pieces.

Roast Veggies

Toss Kohlrabi and sweet potato with 1 Tb olive oil, salt and pepper.  Arrange on baking sheet and roast until golden and tender, about 20-25 minutes

Make Vinaigrette

While veggies roast, heat 1 TB olive oil in small pan over medium heat.

When oil is shimmering, add tomatoes and shallot and cook until soft and saucy, about 10 minutes. Remove from heat and stir in sherry vinegar.

Add salt and pepper to taste. Set aside.

Sear Salmon

Pat salmon dry with paper towel.  Sprinkle flesh side with sumac and season with salt and pepper.  Heat 1 TB olive oil in medium pan over medium heat.

When oil is shimmering, add salmon flesh-side down and cook until golden on outside about 3 minutes per side for medium rare, additional 2-3 minutes for more well done.

** Sumac can burn easily so be sure to cook fish on medium heat, turning it down even further if needed.  Longer cooking time on lower heat will be better than a high sear

Season Veggies

Add mint, basil and 1/2 TB olive oil to baking sheet with roasted veggies and toss to wilt. Add salt and pepper if needed.

Plate Salmon

Divide veggies evenly between plates and top with Salmon.  Spool over tomato vinaigrette and serve!

I hope you enjoy!! Be sure to check out my Facebook page for more recipes, fashion fun, beauty banter, and some pictures from home every once and while!