Grilled Salmon with Rutabaga and Leeks

Vegan Zucchini Soup

Ingredients

 2 lbs Salmon cut into half pound filets. We prefer a fatty, sustainably farmed Norwegian or New Zealand salmon.
For the Salmon Rub you’ll need:
 ¼ cup Brown sugar
 2 tsp Chili powder
 1 tsp Salt
 ½ tsp Black pepper
 ½ tsp Garlic powder
 ½ tsp Mustard powder
 ½ tsp Onion powder
 ½ tsp Coriander powder
For the Mashed Rutabagas and Sautéed Leeks you’ll need:
 3 lbs Rutabaga, peeled and cut into 1-inch cubes. (Can substitute potato, celery root or parsnip.)
 2 tsp Butter
 2 Medium leeks, white part only, cut in half and thinly sliced.
 2 tbsp Olive oil
 Salt to taste

Directions

1

Mix the rub ingredients together in a bowl. Coat the salmon with a generous amount of the rub. (Store the rest of the rub in an airtight container.)

2

Start on the rutabagas and leeks while the salmon rests.

3

In a large pot, cover the rutabagas with about one inch of cold water. Add a generous pinch of salt and boil until tender, about 30-40 minutes.

4

Heat 2 tbsp. of olive oil in a large pan on medium-high. Add leeks and sauté until tender and browned. Set aside.

5

Drain the rutabagas and return to the pot. Add salt and butter and mash. Stir in sauteed leeks.

6

Preheat oven to 400 degrees. Bake the salmon skin side down on a baking sheet covered with foil until medium rare. (Or barbecue on a grill over medium heat, skin side down. Note that because of the high fat content of the salmon, it may flame on a barbecue. An alternative is to use soaked cedar planks.)

7

Plate the salmon over the mashed rutabagas and sautéed leeks. Serve, and enjoy!

Yields4 ServingsCategory

Ingredients

 2 lbs Salmon cut into half pound filets. We prefer a fatty, sustainably farmed Norwegian or New Zealand salmon.
For the Salmon Rub you’ll need:
 ¼ cup Brown sugar
 2 tsp Chili powder
 1 tsp Salt
 ½ tsp Black pepper
 ½ tsp Garlic powder
 ½ tsp Mustard powder
 ½ tsp Onion powder
 ½ tsp Coriander powder
For the Mashed Rutabagas and Sautéed Leeks you’ll need:
 3 lbs Rutabaga, peeled and cut into 1-inch cubes. (Can substitute potato, celery root or parsnip.)
 2 tsp Butter
 2 Medium leeks, white part only, cut in half and thinly sliced.
 2 tbsp Olive oil
 Salt to taste

Directions

1

Mix the rub ingredients together in a bowl. Coat the salmon with a generous amount of the rub. (Store the rest of the rub in an airtight container.)

2

Start on the rutabagas and leeks while the salmon rests.

3

In a large pot, cover the rutabagas with about one inch of cold water. Add a generous pinch of salt and boil until tender, about 30-40 minutes.

4

Heat 2 tbsp. of olive oil in a large pan on medium-high. Add leeks and sauté until tender and browned. Set aside.

5

Drain the rutabagas and return to the pot. Add salt and butter and mash. Stir in sauteed leeks.

6

Preheat oven to 400 degrees. Bake the salmon skin side down on a baking sheet covered with foil until medium rare. (Or barbecue on a grill over medium heat, skin side down. Note that because of the high fat content of the salmon, it may flame on a barbecue. An alternative is to use soaked cedar planks.)

7

Plate the salmon over the mashed rutabagas and sautéed leeks. Serve, and enjoy!

Grilled Salmon with Rutabaga and Leeks
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