This is a broiled, wild caught sockeye salmon with my pineapple nectarine pico de gallo. The green beans and carrots are from our garden with sliced portobello mushroom sautéed with lemon infused olive oil and seasoned with cherry balsamic vinegar.Gluten-free, heart healthy and Paleo.
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Salmon with Green Bean, Carrot
and Portobello Sauté
Yield: 2 servings
Prepare my Boomer Cuisine pineapple nectarine pico de gallo recipe to garnish salmon.
Broil 2 sockeye filets (remove pin bones first) seasoned with kosher salt, fresh cracked pepper and ghee or butter. Broil till thickest part reaches 145°
1 large Portobello mushroom sliced
1 small carrot julienne
2 cups fresh green beans julienne
5 basil leaves chiffonade
2 teaspoons lemon infused olive oil
1 tablespoon cherry balsamic vinegar
1 teaspoon of salt or to taste
Remove stem and gills from the mushroom and slice into thin strips. Sauté mushroom, carrots, green beans in the olive oil, add cherry balsamic vinegar and salt. Serve as pictured.
©2016 Aron Bradley