Anndrea Yetter, Certified Nutrition Specialist
  • Home
  • About Me
  • My Training
  • My Services
    • Personal Chef
    • Clinical Nutrition
    • Packages
  • Recipes
  • Testimonials
  • Contact

r e c i p e s

Sign up to receive monthly
newsletters ​with all of
​my new recipes!
subscribe

Slow-Roasted Salmon over Crispy Salad with Peanut Dressing and a Soft-boiled Egg

3/31/2018

0 Comments

 
Picture


​
If you want salmon that simply melts in your mouth, this is the recipe for you. This is definitely my new go-to way to cook salmon, as it comes out of the oven extremely tender. Combine the tenderness with the crunchy veggies and you have yourself quite the combo.

This meal is filled to the brim with fiber, vitamin C, vitamin A, vitamin B6, vitamin D, calcium, magnesium, manganese, iron, anti-inflammatory compounds, and protein. You can always substitute another nut or seed butter for the peanut butter in this recipe. Hope you enjoy it as much as I did! 

Ingredients: Slow-Roasted Salmon
1 side wile salmon
Drizzle of extra virgin olive oil
Sprinkle Himalayan sea salt

Ingredients: Crispy Salad
1 head purple cabbage, shredded or sliced very thin
1 cucumber, batonnets (1/4" sticks)
1 red pepper, batonnets
1 bunch scallions, chopped
2 carrots, batonnets

Ingredients: Peanut Dressing
2/3 c peanut butter
1/3 c brown rice vinegar
Juice of 1 lime, optional
¼ c maple syrup
3 T water
2 T tamari
1 T freshly grated ginger
2 cloves garlic
1 ½ t sesame oil
¼ t crushed red pepper flakes 
Pinch sea salt

Ingredients: Soft-Boiled Egg
4 large eggs

Directions:
1. Preheat oven to 220F. Line sheet pan with parchment paper. 
2. Place salmon, whole, on parchment. Drizzle with evoo and sprinkle with sea salt.
3. Roast for 20 minutes for a 1" thick side. 
4. While salmon is roasting, mix together all ingredients for crispy salad and set aside in a bowl.
5. Boil a pot of water big enough to fit 4 eggs. Once water is boiling, use a ladle to gently drop the eggs into the boiling water, one at a time. Cook, uncovered for 5 minutes. Place pot in sink and run cold water into pot for 1 minute. Remove eggs from pot and gently peel. 
5. For the dressing: Mix all dressing ingredients together with a whisk. Add more water if too thick.
6. Drizzle dressing over salad and top with slow-roasted salmon. Enjoy! 
0 Comments



Leave a Reply.

    Categories

    All
    Dairy Free
    Dinner
    Drinks
    Gluten Free
    Grain Free
    Lunch
    Sides
    Snack
    Soup
    Vegan
    Vegetarian

    Author

    Anndrea is a culinary nutritionist serving the Central NJ area. She provides individual clinical nutrition consultations, personal chef services and in-home cooking classes. ​

    RSS Feed

H O M E
A B O U T
R E C I P E S
C O N T A C T
C O P Y R I G H T © 2 0 1 8 
  • Home
  • About Me
  • My Training
  • My Services
    • Personal Chef
    • Clinical Nutrition
    • Packages
  • Recipes
  • Testimonials
  • Contact