Kitchen Supplies:

  • Small pot
  • Medium bowl
  • Medium pot
  • Grater

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy

Ingredients

1 lemons

1 jalapeno peppers

2 cups broccoli (everest variety)

4 red radish

2 cloves garlic

6-8 oz wild salmon fillet (6oz)

1 egg dozen small flock delight (large) eggs

1/4 cup cornmeal

3 tbsp biodynamic extra virgin olive oil

1 1/2 tbsp. red wine vinegar, raw unpasteurized

1/3 cup turmeric vinaigrette (orange juice, red wine vinegar, turmeric)

1/4 cup water

To taste salt & pepper

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Prepare the ingredients

  • Using the fine side of a grater, grate (“zest”) the lemon peel until you have about 1 TBSP. of zest. Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.
  • Rinse the jalapeno. Gently cut the top and sides off, trying to get any long strands. Discard the seeds and center, unless you like it spicy.
  • Rinse and chop the broccoli into florets. Rinse and thinly slice the radishes. Mince the garlic.

Coat the salmon

  • Pat the salmon dry with a paper towel.
  • Crack the egg into a medium bowl and whisk with a fork. Add the fish and toss to coat.
  • Pour the cornmeal onto a plate. Add the fish and flip to fully coat both slides. Season with salt and pepper to taste.

Cook the salmon

  • Heat 1 TBSP. olive oil in a medium pot over medium heat.
  • Add the coated fish and cook until the cornmeal is browned and crispy, about 8 minutes.
  • Transfer to a place and sprinkle with half the lemon juice.
  • Return the pot to the element and add the jalapeno, red wine vinegar, remaining lemon juice and zest, and half of the garlic.
  • Cook until heated through, about 3-4 minutes. Then pour the sauce into the small bowl used earlier for lemon juice.

Make the turmeric broccoli salad

  • Return the pot to the element over medium heat. Add the broccoli, remaining garlic, and 1/4 cup of water.
  • Cook, stirring occasionally, until most of the water has evaporated and the broccoli is fork tender, 5-6 minutes. Drain broccoli.
  • Add the turmeric vinaigrette and stir to coat.