Sage Hill Salmon

Name: Sage Hill Salmon
Ingredients: 1 1/2 cups peeled, sliced English cucumber; 2 tablespoons rice-wine vinegar; 1 teaspoon sesame seeds, skillet roasted; Bragg Liquid Aminos (see note); 2 tablespoons olive oil; 4 large portobello mushrooms, thinly sliced; 1 tablespoon minced garlic; 1/4 cup fresh lemon juice; Sea salt; 1/4 teaspoon freshly ground black pepper; 20 stalks asparagus, trimmed to 6 inches long and cut crosswise in half; 1 medium bunch purple broccoli, tops only, separated into small florets; 2 sprigs rosemary or oregano, tied in cheesecloth; 4 fillets Alaskan King salmon about 1 inch thick and about 5 ounces each (remove skin if desired); 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 small clove garlic, crushed; 2 tablespoons chopped fresh rosemary, oregano or basil; Sea salt; 3 tablespoons roasted pine nuts

20 ingredients

20 steps

Ingredients

1 1/2 cups peeled, sliced English cucumber
2 tablespoons rice-wine vinegar
1 teaspoon sesame seeds, skillet roasted
Bragg Liquid Aminos (see note)
2 tablespoons olive oil
4 large portobello mushrooms, thinly sliced
1 tablespoon minced garlic
1/4 cup fresh lemon juice
Sea salt
1/4 teaspoon freshly ground black pepper
20 stalks asparagus, trimmed to 6 inches long and cut crosswise in half
1 medium bunch purple broccoli, tops only, separated into small florets
2 sprigs rosemary or oregano, tied in cheesecloth
4 fillets Alaskan King salmon about 1 inch thick and about 5 ounces each (remove skin if desired)
2 tablespoons olive oil
2 tablespoons lemon juice
1 small clove garlic, crushed
2 tablespoons chopped fresh rosemary, oregano or basil
Sea salt
3 tablespoons roasted pine nuts

Directions

1

Combine the cucumbers, vinegar and sesame seeds in a medium bowl and add a few sprays of Bragg Liquid Aminos.
2

Mix well, adjust seasoning and set aside.
3

Heat the olive oil in a large nonstick skillet over medium heat and saute the mushrooms and garlic for 3 minutes.
4

Add the lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until the mushrooms are soft, about 4 minutes.
5

Set aside.
6

Place tip halves of the asparagus to the side and combine the remaining asparagus and the broccoli in a bowl.
7

Place herbs in cheesecloth in 1/2 inch of water in a large pan and stir in 1/2 teaspoon salt.
8

Set aside.
9

Preheat the oven to 425 degrees.
10

Line a small baking tray with foil and place the salmon pieces on top.
11

Mix the oil, lemon juice, garlic, chopped herb of choice and 1/4 teaspoon salt and spread over salmon pieces.
12

Bake 8 to 10 minutes.
13

Meanwhile, heat the water with the herbs in cheesecloth to boiling.
14

Add the broccoli mixture, cover and cook 3 to 4 minutes, until the vegetables are almost crisp-tender.
15

Add the asparagus tips, cover and cook 1 to 2 minutes, until crisp-tender.
16

Remove the herbs, drain the vegetables and add to mushrooms.
17

Season with salt and pepper and keep warm.
18

Arrange a quarter of the mushroom mixture in the center of each of 4 dinner plates, cover with the cucumber mixture and top with a piece of salmon.
19

Sprinkle with pine nuts.
20

Serve immediately.