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Salsa 4 Ways - Salmon & Salsa on a Bed of Green Vegetables
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Salsa 4 Ways - Salmon & Salsa on a Bed of Green Vegetables
Rated 5.0 stars by 1 users
Category
Seafood / 1 Dish 4 Ways
Servings
4
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
Just click on the recipes below, if you'd like to give them a go
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Chicken & Parmesan
Mexican 3 Dips & Tortilla Chips
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Equipment
Grease proof paper & foil - the reason for both - the vegetables will stick to the foil, but the foil holds it together well in the oven, and especially if you are going to freeze this as well
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TBC
For the whole Sauce recipe:
Calories / g Carbs / g Protein / g Fat
Per portion (4 portions)
Calories / g Carbs / g Protein / g Fat
Ingredients
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400g - 600g Salmon fillet (Or any fish of your choice)
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200g Leeks
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200g Broccoli
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200g Green Beans
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200g Courgettes
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200g Curly Kale
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40g Butter (20g to fry the leeks and 20g to top the salmon)
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Salt & Pepper
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5g Chilli flakes
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40g Parmesan
All the green vegetables need to be chunky chopped.
Directions
Preheat oven 180°C or the Ninja Grill or Foodi to 170°C
Make up the 1 Salsa 4 Ways - Base recipe according to the recipe.
Meanwhile, lightly fry the the leeks in 20g butter for about 5 minutes.
Now add all the green veg and fry for another 5 minutes.
Whilst this is cooking, cut up 4 sheets of foil and 4 sheets of greaseproof paper, into large enough pieces that can wrap around the vegetable, salsa and salmon.
I like to pop this into an oven proof dish if just cooking up 1 portion. If I'm cooking up all 4, then I use 1 dish to construct and then move the filled and sealed portion to a larger oven tray that can hold 4 portions.
Lay the foil sheet down first and then the greaseproof on top, then divide all the green veg between the 4 sheets. Place the veg in the middle of the sheets.
Cover all the green veg evenly with the 1 Salsa 4 Ways - Base recipe.
Now pop the salmon fillet on top.
Spread 5g of butter on each fillet.
Sprinkle 5g Parmesan over each buttered fillet.
Finally, season the salmon well, with salt and pepper & chilli flakes.
Scrunch all the greaseproof paper together and then do the same with the foil, so it is completely sealed
Bake for approx. 25 - 30 minutes, until the salmon is completly cooked.
*NOTE TO CHEF* If cooking this whole dish immediately, please ignore this note!
If eating later, or if it's for the freezer, then wait for the green veg and salsa to cool before putting the salmon on top - it's the whole protecting you from unnecessary bacteria process :-)
