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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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July 20, 2012

'BOTW' Peppered Salmon with Roasted Root Veggies

Gardens are over-flowing this time of year.....or at least most are.....mine is not.....I just raid my mother-in-law's and/or visit the farmers market for fresh beets and sweet baby carrots.  When I came across this recipe, I was immediately drawn to it.  Fresh salmon fillets with caramelized sweetness, roasted veggies, healthy and super quick and easy to prepare.

'Best of the Web' .......
Peppered Salmon with Roasted Root Vegetables
















Photo and recipe courtesy Better Homes and Gardens




Ingredients:
4 medium carrots, coarsely chopped
2 small beets, peeled and coarsely chopped
3 tablespoons olive oil
1 teaspoon sea salt or salt
4  4 - 5 ounces skinless salmon fillets
1 teaspoon coarsely ground pepper blend or black pepper
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons water
Chopped green onions {optional}

Directions:
Preheat oven to 425 degrees F. In a baking pan combine carrots, beets, half of the oil, and half of the salt. Roast, uncovered, for 20 minutes, stirring halfway through roasting time. Transfer vegetables to a platter; cover to keep warm.
Meanwhile, sprinkle salmon with remaining salt and the pepper. In a 12-inch skillet heat remaining oil over medium-high heat. Add salmon; cook for 3 minutes. Turn; cook for 3 minutes more or until fish flakes easily when tested with a fork. Transfer to platter with vegetables. Add juice concentrate and the water to skillet. Simmer, uncovered, about 1 minute or until thickened; spoon over salmon. If desired, sprinkle green onions over all.

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