We just got back from a quick trip to the
Dekalb Farmer's Market. I say quick because
now that I know the store I can write out
my grocery list in order. This helps because
the market is crazy on Saturday and if you
don't know where to find things it takes
forever because of all the people. Everyone
is in a hurry and acting crazy. Today
we managed to get in and out in about 45
minutes, which is awesome, considering we
shop for two weeks worth of groceries.
Now we are back at home with plenty of time
to enjoy the afternoon.
I love it when I find a recipe that is low in
calories but still full of flavor.
This particular recipe is a keeper because it
is also easy to make.
Salmon & Vegetables with Horseradish Sauce
adapted from Cuisine at Home
Fish:Salmon Fillets with skin removed
3/4 cup of julienned carrots
3/4 cup of washed and chopped leeks
3/4 cup of peeled and julienned celery
2 TBSP. of dry vermouth
1 TBSP. of dried oregano
1 TBSP of lemon zest
salt and pepper to taste
Preheat the oven to 400. Fold two pieces of parchment paper.
Cut paper so it forms a heart shape when opened. Brush inside
of paper with olive oil. ( I did not have parchment paper so I
cooked my fish in glass baking dish).
Combine the carrot, leeks, celery, oregano and vermouth in a bowl.
Toss to coat the vegetables. In the center of the parment paper,
inside the heart, place the salmon at 90 degree angle over the vegetables.
Sprinkle the lemon zest, salt and pepper on top of the fish.
Fold the paper over and crimp the sides making a tight seal.
Transfer onto a baking sheet. Bake the fish for about 15 minutes.
*(you will have to determine how long to cook your fish based on
the size of your fish ~ my salmon did take a little longer than 15 minutes).
For the Horseradish Sauce:
Whisk together 3 TBSP of sour cream or plain yogurt,
2 - 3 tsp. of horseradish
2 tsp. of minced scallions
salt and pepper
This is a really nice dish. It is light but full of flavor,
especially when you add the Horseradish Sauce.