It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
Today's recipe, Coho Salmon with Mushrooms & Red Peppers, we nabbed from one of our favourites, Alyssa Bauman of Nourished.ca!
Make Your Meal Even Healthier Tip:
Coho salmon is at the tail end of it's season, and it's sustainable, so I went with that particular type, and it's also low in fat and high in omega-3's! With mushrooms and a red pepper sauce, what more could you ask for?
Continue reading for recipe...
Coho Salmon with Mushrooms & Red Peppers
2 large red bell peppers
3 tablespoons fresh lemon juice
5 drops stevia
½ teaspoon Celtic sea salt
2 tablespoons olive oil
1 small onion, diced
6 ounces shiitake mushrooms, sliced
4 salmon fillets, 6 ounces each more
olive oil, for salmon
more salt, for salmon
Place peppers in a baking dish in the oven at 350°
Roast for 10-20 minutes, until skin begins to shrivel
Allow peppers to cool, remove stems, then slit open and remove seeds
Place peppers, lemon juice, stevia and salt in a blender and puree until smooth
Transfer pepper mixture to a small sauce pan and warm slightly
Place the oil in a sauté pan over medium heat
Add the onion and sauté for 1 minute, then add the mushrooms
Reduce heat, cover and cook for 10 minutes
Turn oven on to 500°
Leave the skin on the fish; rinse and pat dry with paper towel
Place fish skin side down on a metal baking sheet
Rub fillets liberally with olive oil, then sprinkle with salt
Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
Roast 8 to 13 minutes, so that centers of thickest part of fillets are still translucent when cut into with a paring knife
To serve, pour the puree and the mushrooms over the salmon.
For a fancier presentation, pour the puree onto the plate, and then place the salmon on the puree and top with the mushroom mixture. Enjoy!