Aioli-baked salmon over vegetable succotash

Aioli-baked salmon over vegetable succotash

Ingredients

½ cup Mayo
2 Garlic cloves, minced
1 ½ tbsp Dill
1 Shallot, minced
1 Lemon, halved, half zested
2 7 oz pieces of coho salmon, pin bones removed, skin on
Salt & black pepper to taste
1 cup Kohlrabi, diced small
1 cup Zucchini, small dice
1 Corn, cut off the cob
8 Cherry tomatoes, quartered
2 Jimmy Nardello peppers, medium dice
3 tbsp Olive oil
2 tbsp Parsley leaves
Edible flowers for garnish (optional)

Directions

1

Heat oven to 350.

2

Toss diced kohlrabi with 1 tbsp of olive oil, salt, and pepper. Roast for 15 minutes, rotating pan halfway through.

3

Increase oven to 500 degrees.

4

In a small bowl, combine mayonnaise, minced garlic, dill, shallot, lemon zest, and juice of half the lemon.

5

Place parchment paper on a small oven-safe sheet pan and place the salmon skin side down. Sprinkle the salmon with salt and pepper, and divide the mayo mixture between the two pieces of fish, evenly layering over the tops—Cook in the oven for 5 minutes.

6

While the fish is cooking, heat 2 tbsp of olive oil in a sauté pan.

7

Add the kohlrabi, zucchini, and Jimmy Nardello peppers and cook for one minute.

8

Add the corn and tomatoes. Season with a pinch of salt and pepper and cook for 3-4.

9

Juice the remaining half of the lemon over the vegetables, stir and turn off the heat.

10

Add the parsley leaves. Stir again and let wilt.

11

To plate, place some of the vegetables on a plate, add the fish, and then top with the remaining vegetables. Garnish with edible flowers, and enjoy!

Ingredients

 ½ cup Mayo
 2 Garlic cloves, minced
 1 ½ tbsp Dill
 1 Shallot, minced
 1 Lemon, halved, half zested
 2 7 oz pieces of coho salmon, pin bones removed, skin on
 Salt & black pepper to taste
 1 cup Kohlrabi, diced small
 1 cup Zucchini, small dice
 1 Corn, cut off the cob
 8 Cherry tomatoes, quartered
 2 Jimmy Nardello peppers, medium dice
 3 tbsp Olive oil
 2 tbsp Parsley leaves
 Edible flowers for garnish (optional)

Directions

1

Heat oven to 350.

2

Toss diced kohlrabi with 1 tbsp of olive oil, salt, and pepper. Roast for 15 minutes, rotating pan halfway through.

3

Increase oven to 500 degrees.

4

In a small bowl, combine mayonnaise, minced garlic, dill, shallot, lemon zest, and juice of half the lemon.

5

Place parchment paper on a small oven-safe sheet pan and place the salmon skin side down. Sprinkle the salmon with salt and pepper, and divide the mayo mixture between the two pieces of fish, evenly layering over the tops—Cook in the oven for 5 minutes.

6

While the fish is cooking, heat 2 tbsp of olive oil in a sauté pan.

7

Add the kohlrabi, zucchini, and Jimmy Nardello peppers and cook for one minute.

8

Add the corn and tomatoes. Season with a pinch of salt and pepper and cook for 3-4.

9

Juice the remaining half of the lemon over the vegetables, stir and turn off the heat.

10

Add the parsley leaves. Stir again and let wilt.

11

To plate, place some of the vegetables on a plate, add the fish, and then top with the remaining vegetables. Garnish with edible flowers, and enjoy!

Aioli-baked salmon over vegetable succotash

Suggested wine pairing:

2019 Rastaban Pinot Noir