west coast Salmon

Sock It To Me Salmon

Salmon packs a punch with a spiced-up blend of land and sea, the perfect accompaniment for vibrant green vegetables and rice. In North America, salmon is in season July to September, although available year-round.
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Calories: 415, carbs 62g, protein 29g, fat 6g.

West Coast salmon makes you feel so good! It’s dense in anti-inflammatory omega-3 fatty acids, making it heart-healthy with it’s rich flavors. Vancouver Island is known to be the salmon capitol of the world. We’re super lucky at West Coast Fitness Vacations to have access to such great fish. This dish is from the zero-waste meal plan at my residential boot camp on Vancouver Island, B.C. Learn more about Cat Smiley Boot Camp food plan. 

Ingredients:

1 clove garlic, 1 teaspoon of paprika, pinch of chilli powder, 3 oz salmon fillets, 1 lemon, 1⁄2 zucchini, 4–5 broccoli florets, 1⁄2 cup cooked brown rice, 2 tablespoons salsa, 1 red pepper.

Method

Preheat oven to 350°F/180°C. Slice zucchini into thin strips and broccoli into bite-size pieces.

Place salmon on baking tray lined with aluminium foil. Drizzle lemon juice over fish and bake for 10 minutes. Add zucchini and bake for another 10 minutes. The fish is cooked when, using the tip of the knife, the middle is pink. Chop garlic finely. Heat a few tablespoons of broth in pan and cook over medium heat until it bubbles. Fry garlic with paprika and chilli powder. Add broccoli and zucchini to the pan— cook until lightly crisp.

Add rice and cook for a few minutes, stirring gently. Serve with salsa and fresh ground pepper.

“Salmon is the iconic West Coast fish. It’s culinary versatility and species diversity means you’ll find it equally delicious in a fine-dining restaurant, a local pub or a street-side food truck. It is ingrained in coastal culture; what would our lifestyle here be without salmon? In nature, salmon provide food for our bears, our eagles and other wildlife — it is vital to the balance of land and sea.”Yam Magazine 

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Perfectly Baked Salmon

Baked Salmon With Garlic & Dijon

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