Pan Seared ginger Salmon atop sautéed vegetables
Author: Minnie(thelady8home)
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
- 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)
- 1 tsp. salt
- 1 tsp. red chili powder
- 1 tsp chopped garlic
- ½ tsp sugar
- 1 tsp vinegar
- 4 salmon pieces (I used steaks, but I normally prefer fillet)
- 2 tbsp. ginger paste
- 1 tbsp. cumin powder
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp yogurt
- Wash and marinade the vegetables with spice mix for half an hour.
- Marinade the salmon with the spice mix 2 paste and let it sit for one hour or more in the refrigerator.
- Heat a griddle, and oil it well.
- Saute the vegetables on high heat in batches, making sure they are cooked evenly.
- 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.
- Fry the mushrooms at the end, so that it is coated with the flavorful oil left behind by the vegetables and the salmon.
- Plate the vegetables, and place salmon on top. Serve with dinner roll, rice or just by itself.
Prep time includes marination time
Serving size: 4 Calories: 450
Recipe by The Lady 8 Home at https://www.thelady8home.com/pan-seared-ginger-salmon-atop-sauteed-vegetables/
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