Pan Seared ginger Salmon atop sautéed vegetables
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Difficulty Level: Medium
Ingredients
Mixed Vegetables:
  • Cauliflower: 2 cups large florets
  • French Beans: 1 cup, snipped at the ends
  • Zucchini: 1 cup diced
  • Butternut squash: 1 cup diced
  • Red bell pepper: 1 cup cubed
  • Baby carrots: 1 cup
  • Chinese eggplant: 1 cup cubed
  • Mushrooms: 1 cup cubed (I used portabella)
Spice Mix 1- for vegetables:
  • 1 tsp. salt
  • 1 tsp. red chili powder
  • 1 tsp chopped garlic
  • ½ tsp sugar
  • 1 tsp vinegar
For the Salmon:
  • 4 salmon pieces (I used steaks, but I normally prefer fillet)
Spice mix 2- for salmon: (make a paste)
  • 2 tbsp. ginger paste
  • 1 tbsp. cumin powder
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp yogurt
Instructions
  1. Wash and marinade the vegetables with spice mix for half an hour.
  2. Marinade the salmon with the spice mix 2 paste and let it sit for one hour or more in the refrigerator.
  3. Heat a griddle, and oil it well.
  4. Saute the vegetables on high heat in batches, making sure they are cooked evenly.
  5. Sear the salmon on the griddle, 5 minutes each side, till they look nicely browned and a fork slides through, in and out without any problem.
  6. Fry the mushrooms at the end, so that it is coated with the flavorful oil left behind by the vegetables and the salmon.
  7. Plate the vegetables, and place salmon on top. Serve with dinner roll, rice or just by itself.
Notes
Prep time includes marination time
Nutrition Information
Serving size: 4 Calories: 450
Recipe by The Lady 8 Home at https://www.thelady8home.com/pan-seared-ginger-salmon-atop-sauteed-vegetables/