THE CORVALLIS CARROT
What you'll be getting:
Sockeye Salmon and Roasted Veggies
5 oz sockeye salmon
45 g kale and carrots (pre-seasoned)
80 g zucchini and squash
1/6 onion, diced
1 oz chèvre
1/3 c forbidden rice
Equipment needed: 2 pans, 1 lid
Pre-heat oven to 375.
Put half of the oil in an oven safe pan. If you do not have an oven safe pan, you will have to transfer veggies to a sheet pan. Once the oil is hot, add onions.
Once your onions become translucent, about 1 minute. Add squash.
After another minute or so the onions will begin to get more color. When they start to brown, add the kale and carrots.
After the kale and carrots have been added to the pan, place in the oven. Set the timer for 10 minutes.
In your second pan, drizzle the rest of your oil for the salmon. Begin to heat up the oil.
Dry off salmon on a towel. (Cloth or paper)
Flip towel overtop of fish and press gently.
Lightly salt the fish after you have dried it and before you put in your pan.
Carefully place the fish in the hot pan. It may splatter.
After 2 minutes, carefully flip the fish over. A non-stick pan is best for cooking fish.
Lay lemon slices on top of fish.
After 2 more minutes, cover fish and remove from heat.
As your waiting for the veggies to be done, you can plate the rice. It is fully cooked, so just has to be warmed up in the microwave. An alternative way to warm is to just add it directly to the veggies and warm in the oven.
When your timer has 2 minutes remaining you can pull out the veggies and place on top of the rice.
When the timer goes off the fish is ready. Place on top of the veggies.
You can skip this step if you don't want to do it. But you can add the lemon to top off the dish if you'd like. Slice the lemon and twist.
Add as much or as little chèvre to the dish as you'd like. I love goat cheese with salmon. But it's all up to your taste. From start to finish this meal took 15 minutes. Enjoy.