This Recipe Has Moved ♥ Roasted Salmon with Garden Hash & Creamy Avocado Sauce
Fresh salmon and a vegetable hash with summer squash, bell pepper and corn roasted together in a sheet pan, served with an avocado-buttermilk sauce with hints of guacamole.But the recipe has moved to a new location,
please see
Sheetpan Salmon with Garden Hash & Creamy Avocado Sauce
at Kitchen Parade, my food column.
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© Copyright Kitchen Parade
VV 2015 & 2023 (retired) & KP 2023
© Copyright Kitchen Parade
VV 2015 & 2023 (retired) & KP 2023
This looks absolutely fabulous, portable for a picnic since room temp salmon is pretty good.
ReplyDelete5:45pm: This is saving my Sunday evening!! We went out for Brunch and some are getting hungry, some are "not (yet) hungry". I have the last of the salmon we caught in Alaska in the freezer along with frozen corn, buttermilk in the fridge, plus 50+ avocados in a bin here in the house - it's the season, just cleared the trees and sold most. Off to TJ's to get some squash and bell pepper, and some wine, and good to go! It will be ready by the time everyone decides Yes they are a bit hungry, and will be light and just right. Thank you!
ReplyDeleteTwo bits of experience now that I've made this. #1 - one clove of garlic in the sauce is enough. We like a lot of garlic, but 2 was too much. #2 - I had a package of TJ's frozen Cauliflower Gnocchi, added that to the vegetables which were all cut into gnocchi-size pieces, with frozen corn. Roasted all those together first and added the salmon for the last 6 minutes. It was great! the gnocchi turned out crispy and a very pleasing texture contrast with the other vegs.
DeleteHey wait, Karen! I commented as soon as I saw your first note! But it’s not here! Argh, technology.
ReplyDeleteAnyway I’m so pleased to know how this salmon idea “hit the spot” for you/your folks, hungry or not. The gnocchi idea is brilliant! Thanks for keeping me posted, so good to hear from you.
PS re the 1 vs 2 cloves garlic, I specified just 1, did a garlic lover maybe get a little over-ambitious?!
I just made the sauce with the ingredients I had on hand (bottled lime juice, granulated onion, whey instead of buttermilk and water) and put it over cheese and spinach tortellini on a bed of spaghetti squash sprinkled with Penzey's Florida Seasoned Pepper. Fabulous – and I feel so virtuous! 😁
ReplyDeleteMichelle ~ LOL you have me giggling. Lots of food bloggers would be saying, But wait, you didn't make the recipe! Me, I'm always happy to hear when cooks use a recipe as a springboard for something entirely different. And virtuous? Even better! Thanks for the giggle and the comment ...
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