It was well overdue. With the holidays behind us, finally, I can put the meats and spiral hams on a hiatus. Well, I still have some of that ham at the rear of the freezer. Good riddance!….shhh! I’ll do a revisit; but not now!
It’s the New Year (2015), and I’m trying to find ways to gain some semblance of sanity with my dietary intakes, even for a day. So, with that said, I decided to go fishing and to pay a visit to the farm stand. And look what I found (well, after I doctored them up):-
- A couple of pieces of skinless salmon
- Assorted root veggies (carrot,sweet potatoes, zucchini)
I also added onion, broccoli, and tomato (not shown).
Based on studies, one of the great benefits of (oily fish) salmon is that it’s excellent for heart health. Moreover, a serving kept me satiated for sometime. And, with the great partnering with my root veggies, I got a double whammy for my appetite.
Assorted veggies (sweet potatoes/zucchini/carrots) were sliced and placed on baking sheet with a drizzle of olive oil and seasoned with salt and pepper and a dash of cinnamon. Then they were placed in a 400 degree oven for approximately 35 minutes (flipping once) until cooked.
Salmon pieces were dried with paper towel. In a hot skillet, olive oil was drizzled and a quick pan-sear was done on low to medium heat. Fish was removed from pan and chopped onions, tomatoes, red bell pepper and broccoli were added for a quick stir-fry (some crispyiness was left).
A sauce made of [soy sauce(low sodium), honey, lemon juice, vinegar, a salt/pepper], was blended and drizzled on veggies and half was reserved for fish. Veggies were put aside and fish returned to skillet. With a quick brush of sauce on fish, the dish was complete.
Pan-seared salmon was served with roasted root veggies along with additional stir-fried batch of veggies. The combination was divine.