This is great to make over the weekend for an easy reheat dinner. Baked salmon holds well and the radish vinaigrette and hearth spice add a fun twist to a dinner bowl. You can sub out the vegetables with the seasons for something fresher in the summer.
Shopping List
Vegetables
1 head cauliflower
1 bunch leeks
Pantry
1 jar Radish vinaigrette
1 jar Hearth spice
1 bag Heirloom beans
Freezer or Refrigerated
Frozen wild salmon
Instructions
Serves 2-4 people
Start by marinating your salmon fillets in an oz of the radish vin and a half oz of the hearth spice
In a preheated, medium hot cast iron pan, place your salmon fillets skin side down and cook on the stove top for 3-4 minutes. add some cauliflower florets and halved leeks to the pan and place in a 425f oven for an additional 10 minutes
Once ready. serve with some of our chamba beans and rice and top with a drizzle of the radish vinaigrette and a sprinkle of hearth spice.
