Friday, June 11, 2010

Baked Salmon over Roasted Root Vegetables in Coriander Broth

(conforms to the elimination diet)
Serves 2

1 C water
½ t coriander
1 1-inch piece of ginger, peeled & sliced
3 cloves garlic, peeled
1 pinch salt and black pepper
1 turnip
1 parsnip
1 beet
1 carrot
1 T olive oil
½ t salt
1 pinch pepper
2 salmon fillets
olive oil
salt and black pepper
½ lemon, juiced

Broth: Simmer the water, coriander, ginger, garlic, and 1 pinch each of salt and pepper over medium heat for 15 minutes. Strain and set aside.
Vegetables: Preheat the oven to 375 degrees.
Peel and cut the vegetables approximately one inch on a side.
Toss them in a bowl with olive oil, salt and pepper, then put on a baking sheet. Roast in the oven for 25-30 minutes or until tender. Set aside. Keep the oven hot.
Salmon: Season the fillets with a light coating of salt and pepper, and put in a baking pan over olive oil. Bake in the oven for 10-15 minutes or until the fish flesh starts to come apart at its seams a little and some white albumen (protein) comes out.

To serve: Warm the vegetables in the broth and put them in a shallow bowl, then put a fillet over each serving of vegetables. Top with lemon juice.

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