This Salmon with Cucumber-Grape Salsa recipe has a lot going for it. It brings together myriad flavors and textures to awaken your palate, and it also just might bring a smile to your face. The salmon packs a punch of omega-3 fatty acids, which can improve your overall mood.
1/2cupno-salt-added vegetable stock or homemade vegetable stockgluten and/or dairy free if desired, plus extra
1/4cuploosely packed fresh mint leaves
4 – 6ozskin-on salmon fillets
freshly ground black pepperto taste
1cupdry white wine
Preheat oven to 400 F.
In medium bowl, combine cucumber, grapes, jalapeño (include the seeds if you like spice), 1 Tbsp lemon juice, olive oil, dill, and 1/4 tsp salt. Set salsa aside at room temperature, tossing occasionally, while you make the rest of the dish.
In medium saucepan, warm grapeseed oil over medium heat. Add onion and cook, stirring often, until starting to brown, about 10 minutes. Stir in peas, spinach, and stock. Bring to a simmer and let cook for 1 minute. Transfer to food processor along with mint, remaining 2 Tbsp lemon juice, and lemon zest. If you would like puree to be a little looser, add up to 1/4 cup more stock or water.
Meanwhile, arrange salmon fillets in bottom of lidded casserole pan large enough to accommodate them in a single layer. Season with remaining 1/4 tsp salt and black pepper, to taste. Pour wine and 1/2 cup water around fish, cover, and bake until salmon is opaque, about 12 minutes.
Divide pea puree among serving plates or shallow bowls. Top with salmon and cucumber-grape salsa.
Per serving: 464 calories; 42 g protein; 20 g total fat (3 g sat. fat); 29 g total carbohydrates (16 g sugars, 6 g fiber); 488 mg sodium