This all-in-one recipe has a lot going for it. It brings together a myriad of flavours and textures to awaken your palate, but it also might just bring a smile to your face. The salmon in this recipe packs a punch of omega-3 fatty acids, which research has shown can improve your overall mood.
Instead of salmon, you can substitute any protein you like in this recipe. Chicken breast, a different fish, and even pan-fried tofu are all delicious options.
3 Persian cucumbers, chopped
1 1/2 cups (350 mL) chopped red grapes
1 small jalapeno, finely diced
3 Tbsp (45 mL) lemon juice, divided
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) chopped fresh dill
1/2 tsp (2 mL) kosher salt, divided
1 1/2 tsp (7 mL) grapeseed oil
1 small yellow onion, peeled and chopped
2 1/2 cups (625 mL) frozen peas
3 cups (750 mL) packed baby spinach
1/2 cup (125 mL) no-salt-added vegetable stock or homemade vegetable stock
1/4 cup (60 mL) loosely packed fresh mint leaves
1 tsp (5 mL) lemon zest
4 – 6 oz (170 g) skin-on salmon fillets
Freshly ground black pepper, to taste
1 cup (250 mL) dry white wine
1/2 cup (125 mL) water
Preheat oven to 400 F (200 C).
In medium bowl, combine together cucumber, grapes, jalapeno (include the seeds if you like spice), 1 Tbsp (15 mL) lemon juice, olive oil, dill, and 1/4 tsp (1 mL) salt. Set salsa aside at room temperature, tossing occasionally, while you make the rest of the dish.
In medium saucepan, warm grapeseed oil over medium heat. Add onion and cook, stirring often, until starting to brown, about 10 minutes. Stir in peas, spinach, and stock. Bring to simmer, let cook for 1 minute, then transfer to food processor along with mint, remaining 2 Tbsp (30 mL) lemon juice, and lemon zest. If you would like purée to be a little looser, add up to 1/4 cup (60 mL) more stock or water.
Meanwhile, arrange salmon fillets in bottom of lidded casserole pan large enough to accommodate them in a single layer. Season with remaining 1/4 tsp (1 mL) salt and black pepper, to taste. Pour wine and water around fish, cover, and bake until salmon is opaque, about 12 minutes.
Divide pea purée among serving plates or shallow bowls. Top with salmon and cucumber grape salsa.