Yuzu and Almond Crusted Salmon, Sage Potatoes, and Stewed Eggplant
Ingredients
Scale
Yuzu and Almond Crusted Salmon:
- 2 salmon fillets
- 1 yuzu or lemon
- 1/2 cup chopped almonds
- 1 teaspoon dried thyme, oregano, or rosemary (or a combination)
- Salt and pepper to taste
- 4 slices of yuzu or lemon for lining the baking sheet
- 2 tablespoons Dijon mustard
Crispy Sage Potatoes in a Cast Iron Skillet:
- 2 russet potatoes, peeled and diced
- 2 tablespoons avocado oil
- Salt and pepper to taste
- 8–10 fresh sage leaves, chiffonade (sliced into thin strips)
Stewed Eggplant with Kale:
- 1 shallot, finely sliced
- 1 large eggplant, diced
- 1 tomato, cubed
- Salt and pepper to taste
- 1 cup vegetable broth
- 2 cups kale, deveined and torn into pieces
Instructions
Instructions for salmon:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Zest the yuzu or lemon and set the zest aside.
- In a bowl, combine the chopped almonds, dried herbs, yuzu or lemon zest, salt, and pepper.
- Thinly slice the remaining yuzu or lemon and arrange the slices on the prepared baking sheet.
- Place the salmon fillets on top of the lemon slices.
- Spread a thin layer of Dijon mustard on each salmon fillet.
- Sprinkle the almond mixture evenly over the mustard-coated salmon fillets.
- Bake in the preheated oven for about 15 minutes or until the salmon flakes easily with a fork.
Instructions for potatoes:
- Preheat your oven to 375°F.
- In a mixing bowl, combine the diced potatoes, avocado oil, salt, pepper, and chiffonade sage. Toss to coat the potatoes evenly.
- Heat a cast iron skillet over medium-high heat and add a bit of extra avocado oil if needed.
- Once the skillet is hot, transfer the seasoned potatoes to the skillet and spread them out evenly.
- Place the skillet in the preheated oven and bake for about 30 minutes or until the potatoes are crispy and golden brown, stirring occasionally for even cooking.
- Remove the skillet from the oven and serve.
To make the eggplant:
- In a large skillet or saucepan, heat some olive oil over medium heat.
- Add the finely sliced shallot and sauté until it becomes translucent.
- Add the diced eggplant and cubed tomato to the skillet. Season with salt and pepper and cook for a few minutes until the vegetables start to soften.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat, cover the skillet, and let it simmer for about 15-20 minutes, or until the eggplant is tender.
- Add the torn kale to the skillet and stir it into the eggplant mixture.
- Cover the skillet again and cook for an additional 5-7 minutes, or until the kale wilts and becomes tender.
- Adjust the seasoning if needed, and serve as a delicious and healthy side dish.