American cuisine

Easy

Detox Salmon

Name: Detox Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: Broccoli Pesto; 1 head Cooked broccoli; 2 cup Organic wild arugula; 1 ea. Garlic clove; 1 large Lemon juice; 1 tbsp. Red wine vinegar; 1/2 tsp. Himalayan salt; 1 cup Olive oil; Marinate the salmon; 1 tbsp. Olive oil; 2 ea. 6 oz Salmon steaks; 2 cloves Garlic; 1 sprig Thyme; 1 sprig Rosemary; 1 pinch Salt; Veggies; 1/4 tsp. Black pepper; 4 ea. Garlic, chopped; 2 tbsp. Shallot, minced; 12 ea. Asparagus; 2 cup Cauliflower rice; 1 pinch Salt; 1 pinch Pepper; 2 ea. Green kale leaves; 1/8 tsp. Salt; 1/8 tsp. Pepper; 1/2 cup Cherry tomatoes mix, to garnish

Chef Diana Briscoe

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This is a clean, vibrant superfood haven that is much more than healthy. Plus, it is so yummy! The organic wild Salmon is an excellent source of omega 6 and 3 rich fatty acids, which are heart-healthy fats. Combined with this delicious broccoli pesto and sauteed kale and asparagus you have a dish fit for a king in no time. This is a restaurant-style recipe and couldn’t be easier to make it in your own home.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Broccoli Pesto
1 head Cooked broccoli
2 cup Organic wild arugula
1 ea. Garlic clove
1 large Lemon juice
1 tbsp. Red wine vinegar
1/2 tsp. Himalayan salt
1 cup Olive oil
Marinate the salmon
1 tbsp. Olive oil
2 ea. 6 oz Salmon steaks
2 cloves Garlic
1 sprig Thyme
1 sprig Rosemary
1 pinch Salt
Veggies
1/4 tsp. Black pepper
4 ea. Garlic, chopped
2 tbsp. Shallot, minced
12 ea. Asparagus
2 cup Cauliflower rice
1 pinch Salt
1 pinch Pepper
2 ea. Green kale leaves
1/8 tsp. Salt
1/8 tsp. Pepper
1/2 cup Cherry tomatoes mix, to garnish

Directions:

Step 1

Broccoli Pesto: in a bowl add the cooked broccoli/ Arugula, garlic, lemon juice, red wine vinegar, Himalayan salt, and vegetable oil. Blend the mixture until you reach a thick smooth consistency. Set aside. You can save some in a mason jar and put in the fridge.

Step 2

Marinate the salmon On a plate, marinate the salmon with a tablespoon of olive oil, rosemary, thyme, garlic, salt, and pepper. Leave on the side at room temperature.

Step 3

Cauliflower rice: to the medium hot pan, add oil, shallots, garlic, and salt and pepper. Cook gently tossing for 2-3 minutes, then turn off the heat and the cauliflower will sweat down.

Step 4

Asparagus: In a medium hot pan, add the oil garlic and asparagus, saute for 3 minutes , then add the kale and allow the kale to sweat down. Season to taste.

Step 5

Salmon: Saute the salmon in a medium hot skillet pan. Add a touch of oil, then place the salmon skin down. Cook until the salmon is at least half seared. Flip over and cook for a further 3-4 mins longer. Remove from the pan. Allow to rest the proteins.

Step 6

Assemble the dish: from the centre of the plate create a stack. Scoop a generous serve of pesto in the centre of the plate , add the asparagus and kale, then display the salmon steak on top garnish with more pesto and the marinated cherry tomato mix. Enjoy.