INGREDIENTS
VEGETABLES:
- 4 to 6 Potatoes (about 4 oz.), washed and cut into pieces
- 2 medium Zucchini, thick-sliced
- 2 medium Yellow carrots, peeled and sliced
- 2 medium Orange carrots, peeled and sliced
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon pepper
SALMON:
- 2 Tablespoons olive oil
- 2 Tablespoons maple syrup
- 2 Tablespoons Dijon-style mustard
- 1 Tablespoon poultry seasoning
- 2 garlic cloves, minced
- 4 Alaska salmon fillets (6 oz. each), fresh, frozen or thawed - purchase from Pride of Bristol Bay here.
Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska.
DIRECTIONS
VEGETABLES:
Preheat oven to 450°F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.
SALMON:
1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl.
2. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.
3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.
4. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just until salmon is opaque throughout.
5. To serve, portion one-fourth of the vegetables with a salmon fillet.
** Recipe from alaskaseafood.org**
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