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Sage Hill Salmon

Ingredients

For the vegetables:

  • 1 ½ cups peeled, sliced English cucumber
  • 2 tablespoons rice-wine vinegar
  • 1 teaspoon sesame seeds, skillet roasted
  • Bragg Liquid Aminos (see note)
  • 2 tablespoons olive oil
  • 4 large portobello mushrooms, thinly sliced
  • 1 tablespoon minced garlic
  • ¼ cup fresh lemon juice
  • Sea salt
  • ¼ teaspoon freshly ground black pepper
  • 20 stalks asparagus, trimmed to 6 inches long and cut crosswise in half
  • 1 medium bunch purple broccoli, tops only, separated into small florets
  • 2 sprigs rosemary or oregano, tied in cheesecloth

For the salmon:

  • 4 fillets Alaskan King salmon about 1 inch thick and about 5 ounces each (remove skin if desired)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 small clove garlic, crushed
  • 2 tablespoons chopped fresh rosemary, oregano or basil
  • Sea salt
  • 3 tablespoons roasted pine nuts
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1078 calories; 73 grams fat; 14 grams saturated fat; 26 grams monounsaturated fat; 19 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 88 grams protein; 221 milligrams cholesterol; 1333 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Combine the cucumbers, vinegar and sesame seeds in a medium bowl and add a few sprays of Bragg Liquid Aminos. Mix well, adjust seasoning and set aside. Heat the olive oil in a large nonstick skillet over medium heat and sauté the mushrooms and garlic for 3 minutes. Add the lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until the mushrooms are soft, about 4 minutes. Set aside. Place tip halves of the asparagus to the side and combine the remaining asparagus and the broccoli in a bowl. Place herbs in cheesecloth in 1/2 inch of water in a large pan and stir in 1/2 teaspoon salt. Set aside.
  2. Preheat the oven to 425 degrees. Line a small baking tray with foil and place the salmon pieces on top. Mix the oil, lemon juice, garlic, chopped herb of choice and 1/4 teaspoon salt and spread over salmon pieces. Bake 8 to 10 minutes.
  3. Meanwhile, heat the water with the herbs in cheesecloth to boiling. Add the broccoli mixture, cover and cook 3 to 4 minutes, until the vegetables are almost crisp-tender. Add the asparagus tips, cover and cook 1 to 2 minutes, until crisp-tender. Remove the herbs, drain the vegetables and add to mushrooms. Season with salt and pepper and keep warm.
  4. Arrange a quarter of the mushroom mixture in the center of each of 4 dinner plates, cover with the cucumber mixture and top with a piece of salmon. Sprinkle with pine nuts. Serve immediately.
  • Bragg Liquid Aminos, a tahini-tasting protein supplement, is available at health food stores, (800) 446-1990 and www.bragg.com.

40 minutes

Dining and Cooking