I love it when I get inspired to create a new recipe, I just can’t wait to get started. Sockeye salmon is my preferred salmon unless I can find wild Atlantic salmon. The vegetables are a blend of multi-colored carrots (or just regular carrots), little florets of broccoli, baby bella mushrooms and peas. It is important not to overcook the veg. and best to dunk them in a bowl of iced water to stop any further cooking.
Snippings of chives add a little something and lastly the juice of a lemon. There is absolutely nothing but goodness in this recipe and it presents very nicely.
1 cup of multi-colored carrots – cut into batons
1 head of broccoli – cut into small florets
8 oz. baby bella mushrooms – sliced
1 cup frozen peas
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
12 oz. sockeye salmon
Handful of chives – snipped with scissors
Juice of 1 lemon
Boil a pan of water, then add the carrots and cook for around 5 minutes, or until al dente, remove from pan with a slotted spoon andplunge into a bowl of iced water. Do the same with the broccoli, mushrooms and peas – use the same water and keep a close eye as you want the veg. to be only just cooked.
Place the oil in a large, deep skillet and, when hot, add the salmon, flake it and cook through. Add in all the veg. and sprinkle with chives.
Pour over the lemon juice, stir and serve immediately when all the veg. are warmed through.
