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DATE NIGHT SALMON FOR TWO

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On the nights I am exhausted and don’t feel like cooking, I love making this. No sink full of dishes and tons of pots and pans to clean. It’s spectacular and so healthy, clean and good for you.

Easy peasy... everything goes on one baking sheet. The salmon steaks cook under the broiler on super high heat alongside the veggies. And the roasted oranges give it that gorgeous citrusy note.

It’s perfect for date night but you can double the quantities if you want to make it for the family.

So simple, so quick and so delicious

xxxx Chef MM

DATE NIGHT SALMON FOR TWO

US (Imperial)

Print Ingredients

FOR THE FISH
2 bone in salmon steaks (1 inch thick )
Olive oil
2 TBS Dijon mustard
Coarse salt & Black Pepper

FOR THE VEGGIES
1 bag of baby fingerling potatoes
3 carrots cut into long spears
1 orange cut into 8 wedges
1 pack of broccolini
1 cup of marinated red peppers
Coarse salt & Black Pepper

InstructionsPar boil the potatoes in a small pot until fork tender.

Cut the carrots into spears. Cut the orange into 8 wedges.

Preheat the oven to BROIL

Spray a foil or Teflon lined baking sheet with non-stick spray. Generously season both sided of the salmon steaks with coarse salt and black pepper. Place the salmon fillets on the baking sheet and top each steak with 1 TBS of Dijon mustard.

Place the par boiled potatoes, carrot spears, orange wedges, broccolini and roasted red peppers on the baking tray around the fish. Drizzle with olive oil and season with coarse salt & black pepper.

Cook the salmon on the top rack of the oven for 8-10 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside.

Remember fish still continues to cook when you take it out the oven, so err on the side of under cooking the salmon.

Place the salmon on 2 plates alongside the assorted veggies. Squeeze the juice of the roasted oranges over the salmon and veggies.

SERVES 2

EU (Metric)

Print Ingredients

FOR THE FISH
2 bone in salmon steaks (2.5 cm thick )
Olive oil
2 TBS Dijon mustard
Coarse salt & Black Pepper

FOR THE VEGGIES
1 bag of baby fingerling potatoes
3 carrots cut into long spears
1 orange cut into 8 wedges
1 pack of broccolini
1 cup of marinated red peppers
Coarse salt & Black Pepper

InstructionsPar boil the potatoes in a small pot until fork tender.

Cut the carrots into spears. Cut the orange into 8 wedges.
Preheat the oven to GRILL

Spray a foil or Teflon lined baking sheet with non-stick spray. Generously season both sided of the salmon steaks with coarse salt and black pepper. Place the salmon fillets on the baking sheet and top each steak with 1 TBS of Dijon mustard.

Place the par boiled potatoes, carrot spears, orange wedges, broccolini and roasted red peppers on the baking tray around the fish. Drizzle with olive oil and season with coarse salt & black pepper.

Cook the salmon on the top rack of the oven for 8-10 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside.

Remember fish still continues to cook when you take it out the oven, so err on the side of under cooking the salmon.

Place the salmon on 2 plates alongside the assorted veggies. Squeeze the juice of the roasted oranges over the salmon and veggies.

SERVES 2

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