Salmon and Roasted Root Vegetables
I found some lovely salmon at the market this week. Just looking at the filets in the case made me hungry! I knew that raining or not we would be having barbecued salmon for dinner. (Thank goodness we are between storms and it wasn’t an unreasonable request!)
The Kitchen Gnome works magic on salmon. This time I was determined to watch closely so that I could share his magic! No, he doesn’t measure…it isn’t an exact science so you can adjust to your liking.
It is important to get a salmon filet with the skin in tact. Lay the salmon on a piece of foil that will serve as the “pan” on the grill. Mix together equal parts of white wine and soy sauce. Add olive oil just under the amount of white wine and soy and some lemon juice. Add a clove or two of garlic, crushed. Sprinkle with chopped parsley and dill. Salt and pepper.
Barbecue on medium. If there is no lid on the barbecue, tent the salmon over the long sides, do not close the ends. About halfway through, punch holes in the foil to drain the liquid. It is done when the thickest part of the salmon will flake. Do not over cook.
Preheat oven to 425 degrees.
Cut any combination of root vegetables into chunks. I used potatoes, sweet potatoes, yams and carrots. Place the vegetables in a bowl. Drizzle with about 3-4 Tbsp olive oil, sprinkle with kosher salt and fresh ground pepper. Mix with hands.
Spread on a sheet pan. Roast 35-40 minutes until vegetables are tender.
Sprinkle with chopped parsley and additional salt and pepper if desired. Place in serving dish.