Crispy Skin Salmon with Pan Roasted Summer Vegetables and Spicy

Tomato Vinaigrette

Spicy Tomato Fennel Vinaigrette

  • 1 Small Tomato

  • 2 Tbsp Fennel Fronds

  • 1 Clove of Garlic

  • 1/2 Jalapeño

  • Salt & Pepper to taste

  • Juice of 1 Lime

  • 1/4 cup Grape-seed oil or Olive Oil

  • 1/4 H2O


  1. Place all ingredients except the oil in a tall sided container if using an

  2. immersion blender or a blender, pulse until smooth.

  3. Slowly pour the oil in while blending rapidly.

  4. You should have a creamy and smooth consistency. Season to taste with salt and pepper. Set aside

Soy Marinated Crispy Skin Salmon

  • 1 lb Fresh Salmon with skin on - 2oz portions

  • 1/4 cup Soy Sauce

  • 2 tsp Grape-seed Oil or Olive Oil

  1. Place portions of fish in a small casserole pan flesh side down.

  2. Pour soy sauce over the fish, swirl liquid around to coat the base of the pan.
    Allow to rest at least 20 minutes or up to 3 hours.

  3. Heat a large sauté pan on a low flame, add oil and swirl to coat bottom. Wait until almost smoking.

  4. Place fish skin side down in the hot pan and allow to cook slowly until skin is crispy and hardened, 15-20 minutes. DON'T FLIP OVER!!!

  5. Once the fish is at your desired doneness you can flip it over and remove the pan from the heat.
    Serve almost immediately skin side up!


Dry Pan Roasted Vegetables

  • 3/4 cup Cauliflower - small florets

  • 2 Small Beets - small dice, rinse with H2O until runs clear

  • 1/4 cup Carrot - 1/4 inch coins  

  • 1/4 cup Red Onion - 1/4 inch julienne

  • 1/4 cup Fennel - small dice

  • 1/2 cup Zucchini - small dice

  • 2 tsp White vinegar

  • 1-2 tsp Olive oil

  • Salt and pepper to taste

  • 1/2 tsp Turmeric powder

  1. Place a large sauté pan on a high heat to allow to warm up almost until smoking. Don't add any oil!

  2. Add the cauliflower, allow to blacken lightly by letting it rest and then stirring it. Repeat until color is achieved. 4 - 5 minutes.

  3. Add the beets and follow the same process as cauliflower. 

  4. Add the carrots, fennel, olive oil, and season with salt and pepper. Toss mixture together until well combined maintaining the high heat.Allow to cook 1-2 minutes.

  5. Add the onions, toss until well combined, allow to cook 1- 2 minutes.

  6. Add zucchini, vinegar, turmeric, and season with salt and pepper. Toss together and allow to cook 1-2 minutes or until vegetables are tender and liquid is gone. Remove from heat.

Meal of the Month

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