Meals & Recipes: Beet, Squash & Salmon

Sockeye salmon. Boiled beets. And delicata squash (mixed with ghee, salt, onion and pepper). 

Your Bowl. Add 1 salmon filet and drizzle with soy sauce. A handful of boiled beets (usually 3 - 4 quarters) chopped into bite size pieces. Add 1/4 delicata squash chopped, and mashed with 1 tbsp of ghee, 2 pinches of sea salt, 1 slice of chopped onion, and 2 pinches of pepper. Drizzle the beets and squash with red wine vinegar and salt.

Buon Appetito!!

Cooking Instructions:

Wild Salmon. Start with wild salmon. I’ve been enjoying frozen wild sockeye salmon from Whole Foods or Sprouts (grocers closest to me), or fresh wild Sockeye from Trader Joes. Preheat the oven to 425. Lightly coat both sides of the salmon filet (or filets if cooking multiple) with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two) to each filet and black pepper. Cook for 8 - 10 minutes (depending on thickness of the fish). 

Boiled Beets. Buy 3-4 loose organic beets. Remove the skin. Cut them into quarters (1/8s if they’re large). Place in a pot, add water so covered by 1-2 inches of water. Add two pinches of salt. 1 tbsp of red wine vinegar. Bring to a boil then reduce to a simmer for 60 minutes. Make sure you can easily pierce them with a fork before removing from water.

Delicata Squash. Preheat the oven to 350 degrees. Slice squash in half length wise. Use a spoon to scoop out the seeds (save and clean seeds if you’d like to roast them later). Scoop out the stringy meat inside. Coat the entire squash in olive oil and sprinkle salt inside. Place on baking sheet with the skin up. Bake for 20 minutes at 350 or until tender (easily pierced with a fork).