Charred Salmon with Chardonnay spiked Veggies
Chardonnay Spiked Sauteed Veggies
Seared Salmon or Tofu w/Chardonnay Spiked Sauteed Veg
Prep
Cook
Total
Yield 6 servings
You can use Salmon, any Firm White Fish or Tofu for this recipe. Any kind of root Veg works well for the saute.
Ingredients
- 6 Fillets of Wild Alaskan Salmon or Firm White Fish like Halibut or 2 blocks Firm Organic Tofu
- Soy or Tamari Sauce
- 4 cloves Garlic, Grated
- 2 Lemons, Halved
- 1/4 cup Maple Syrup
- 3 Green Onions, sliced
- Fresh Ground Black Pepper
Chardonnay Sauteed Veggies
- 6 Carrots, chopped small
- 2 cloves Garlic, chopped
- 8 Mushrooms, chopped small
- 1 large Red or White Onion, chopped small
- 1 Red or Yellow Pepper, chopped small
- 1 large Zucchini, chopped small
- 1 teaspoons dried Veggie Broth (or crumbled Veg Broth Block)
- 1 cup Chardonnay
- handful of chopped fresh Italian Parsley
- Ground Pepper
- Veggie Sausages (if using for Baked Potatoes)
Instructions
- Rinse the fish, pat dry and put skin side down in a large shallow dish or Slice Tofu into 1/2 inch slabs
- Grate the Garlic over the Fish or Tofu
- Sprinkle Fish or Tofu generously with Soy Sauce and squeeze on all the Lemon Juice
- Drizzle on the Maple Syrup and grind on a bit of Pepper
- Heat Olive Oil or Sesame Oil in a large skillet over high heat until very hot
- Sear the Fish (Skin side down) or Tofu about 4-6 minutes until very brown (Salmon should be just getting firm and opaque except the very top)
- Turn the fish over and turn off the heat. Let sit 2-3 minutes until just flaky but still moist. If using Tofu, flip cook another 4 minutes
- Serve with chopped green onions and sautéed Veggies
- Sauteed Veggies
- Heat Olive Oil in a large shallow skillet until hot
- Add the the Veg and let brown a few minutes before stirring
- Stir it up and sprinkle on the Veg Broth then add the Wine
- Let saute a minute or two but don't let it sog out
- Toss in the Parsley and season with Pepper
- Serve over Fish, Tofu or Baked Potatoes
Baked Spud with Chardonnay Spiked Veggies
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