05 Aug Roasted Wild Alaska Sockeye Salmon with Peaches
Roasted Wild Alaska Sockeye Salmon with Peaches
Ingredients
- 4 Wild Alaska Sockeye Salmon fillets
- 3 peaches
- 4 tablespoons extra virgin olive oil
- 1 tablespoon coconut aminos or tamari
- ½ teaspoon raw honey
- 1 piece fresh ginger grated
- Rosemary
For the salad
- Mixed greens lamb's lettuce, arugula, etc.
- Avocado
- Red onion
- Cucumber
- Lemon zest
For the basil and mint yogurt dressing
- 120 g goat's milk plain yogurt
- 10 –12 basil leaves
- 4 –5 mint leaves
- 1 tablespoon lemon juice
- 1 teaspoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
Instructions
- In a small bowl, combine the olive oil, coconut aminos, honey and grated ginger.
- Arrange the peach wedges on a baking tray and drizzle with about 3 teaspoons of the mixture. Toss to coat, add rosemary to taste and roast for 15 minutes at 180°C (350°F).
- Remove the tray from the oven and reduce the oven temperature to 160°C (320°F).
- Place the Wild Alaska Sockeye Salmon fillets in the center of the tray, moving the peach wedges to the sides. Brush the salmon with the remaining coconut aminos, honey and ginger mixture, then roast for 8–10 minutes at 160°C (320°F).
- Blend all the ingredients for the basil and mint yogurt dressing until smooth. Refrigerate until ready to serve.
- Prepare the salad with mixed greens, sliced avocado, thinly sliced red onion and diced cucumber.
- Serve the roasted Wild Alaska Sockeye Salmon over the salad and garnish with lemon zest.
- Drizzle with the basil and mint dressing to taste and serve immediately.
Notes
Recipe courtesy of @myhealthybites
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