Friday, June 10, 2011

Oven roasted salmon with sweet potatoes...

...and lemons out of this world.

Praise Frank Nicolas Meyer, said to have brought the Meyer lemon, a cross between a lemon and a sweeter citrus (mandarin or orange) to North America. Those lemons are my favored variety, and luckily, they are grown all over California. We get them at farmer's markets, pick them from friends' trees or sometimes even find them hanging over fences and about to fall of a tree (and yes, I sometimes reach up and get them, it's called gathering).

salmonsweetpotatoes2


This recipe is one of the few that I have ever created specifically targeted at recovery from heavy training. As I have added more strength training back into my routine, a salad with feta cheese does not quite work for lunch anymore.

Please enjoy this nutrition packed meal after your training and let me know how you feel!

Serves 2

2 medium salmon fillets, with skin
2 sweet potatoes (medium)
1/4 cup coconut flakes
1 small Meyer lemon
5-6 Verbena leaves
3-4 Sage leaves
dash Himalayan salt
1 tbsp coconut oil
1/4 cup water

salmonsweetpotatoes1

Preheat oven to 375F. Use a cast iron pan and place your ingredients down as follows: potatoes, peeled and sliced, salmon fillets on top of them, skin up, herbs, chopped next, dash of salt, half of the coconut chips and then the slices of Meyer lemon. Melt the coconut oil over medium heat and drizzle over the potatoes. You can add more salt to the potatoes if you wish. Add 1/4 cup water to the pan. Place in the oven for 25 minutes. Take out, remove the lemons from the top of the fish and place the rest of the coconut chips. Return to the oven until you see the chips turn lightly brown. This will give them a crunchy feel and makes for a wonderful combination on your fork, contrasting the delicious, soft flesh of the fish. Serve immediately while still warm.

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