Simple Dressed Salmon over Steamed Vegetables

This is as easy it gets. Done in under 20 minutes and full of flavour. I love meals like this, where the natural flavours of the meat and vegetables are the real stars. In this case we are using a super simple vinaigrette to merely accent the flavours of the dish. I know I wont be able to convince everyone here, but do yourself a big favour and cook your salmon to medium...ish. There is absolutely no comparison between a dry and chewy piece of well done salmon and moist and tender piece of medium to medium-rare salmon.

This is also a perfect example of how healthy delicious food can be. Salmon really needs no introduction here. Its called brain food for good reason, as the high DHA content is proven to truly promote better brain function. The combined unsaturated fats from the olive oil and salmon will do your heart nothing but good. Add to all those healthy fats and omegas and big nutrient rich slap in the face from the asparagus and broccoli and your laughing.

Feel free to use whatever fresh vegetables you have on hand. Pea pods, green beans, braised leafy greens and peppers could all work well here. As I’ve said before, make it your own dish.

Simple Dressed Salmon over Steamed Vegetables:

Serves 2

Calories: 450 per serving

Ingredients:

2 fresh salmon fillets, about 150 grams each

1/2 tbsp olive oil

salt and pepper to taste

1 small bunch of asparagus or about 15 spears cut into 3-4 inch lengths

1 small head of broccoli cut into bite size pieces

Dressing:

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp soy sauce

1 tsp minced ginger

1 clove minced garlic

1 tsp chili paste or 1/4 – 1/2 minced red chili

a pinch of salt and pepper

Directions:

1. Pre-heat a grill pan to medium-high heat. Lightly season your salmon fillets with salt and pepper and brush with olive oil. Set aside until needed.
2. Place the vegetables into your steamer and cook for 8-10 minutes or until desired doneness.
3. In a small dish combine all the ingredients for the dressing and set aside.
4. Place the salmon skin-side up on the hot grill pan and cook for about 3 minutes. Flip the salmon onto the skin side and cook for a further 3 minutes or until desired doneness. 
5. Divide the steamed vegetables between 2 plates and place the salmon fillets on top. Drizzle the vinaigrette over top and serve.
   

TIP: You can judge the doneness of your salmon by watching the heat creep up the side. You will see the salmon changing colour from light pink at the edges to a deeper shade of pink in the centre. You want to see a colour difference between the edges and the centre for a medium to medium rare salmon. This takes a bit of practice so don't worry if you don't nail it your first time.

Comments

[Angie@Angiesrecipes]

Salmon is my top favourite! And this looks not only delicious but also healthy!

[Rob]

I love salmon too! Super healthy and plenty tasty.

[chemical peel]

This is good stuff. I am always looking for such great content to forward to my readers.