In this episode of Farm to Table To You Chef Jason Bruner of 101 Restaurant looks at Save On Seafood. For More information, click here
6-8 oz. salmon
4 oz. medium diced rustic potatoes
4 oz. medium diced butternut squash
4 oz. medium diced carrots
4 oz. medium diced parsnips
4 oz. roasted cauliflower
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
½ lemon
Directions
Medium dice carrots, parsnips, squash and potatoes. Cut cauliflower into florets. Place all vegetables in a bowl and toss with olive oil, paprika, salt & pepper. Pour all vegetables into aluminum foil creating a sealed pouch and place in 400 degree oven. Lightly oil the salmon and season with salt & pepper and grill to desired temperature. When salmon is 90% cooked squeeze ½ lemon onto fish and continue cooking. Create a bed of vegetables on the plate, lying the grilled salmon on top and squeeze lemon juice as desired and serve.
