Sage Hill Salmon

Name: Sage Hill Salmon
Yield: 4 servings
Ingredients: 1 ½ 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; ¼ cup fresh lemon juice; Sea salt; ¼ 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

By Jonathan Reynolds

Updated March 2, 2023

Total Time: 40 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; Regime Change

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Ingredients

Yield:4 servings

FOR THE VEGETABLES

1 ½ 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
¼ cup fresh lemon juice
Sea salt
¼ 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

FOR THE SALMON

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

Ingredient Substitution Guide

Preparation

Step 1
Combine the cucumbers, vinegar and sesame seeds in a medium bowl and add a few sprays of Bragg Liquid Aminos. Mix well, adjust seasoning and set aside. Heat the olive oil in a large nonstick skillet over medium heat and sauté the mushrooms and garlic for 3 minutes. Add the lemon juice, ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring frequently, until the mushrooms are soft, about 4 minutes. Set aside. Place tip halves of the asparagus to the side and combine the remaining asparagus and the broccoli in a bowl. Place herbs in cheesecloth in ½ inch of water in a large pan and stir in ½ teaspoon salt. Set aside.
Step 2
Preheat the oven to 425 degrees. Line a small baking tray with foil and place the salmon pieces on top. Mix the oil, lemon juice, garlic, chopped herb of choice and ¼ teaspoon salt and spread over salmon pieces. Bake 8 to 10 minutes.
Step 3
Meanwhile, heat the water with the herbs in cheesecloth to boiling. Add the broccoli mixture, cover and cook 3 to 4 minutes, until the vegetables are almost crisp-tender. Add the asparagus tips, cover and cook 1 to 2 minutes, until crisp-tender. Remove the herbs, drain the vegetables and add to mushrooms. Season with salt and pepper and keep warm.
Step 4
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. Sprinkle with pine nuts. Serve immediately.