First, spiralize the 3 zucchini and 1 big rose-orange sweet potato. The vegetable noodles will be very long. Cut them with a scissor if you'd like, then put it in a big roasting pan. Drizzle with 3-4T EVOO and sprinkle with 1t Himalayan pink salt. Roast this uncovered in a 325° oven for 20 minutes. Put this in a smaller baking dish as the bottom layer.
Meanwhile make the sauce. Begin by sautéing the first chopped vegetables in 2-3T EVOO over medium heat, then add the next ingredients. Simmer over low heat until soft, about 40 minutes, then remove from the heat and let it cool 15 minutes or so...
1 lg. purple shallot = 2c chopped
ends of the spiralized vegetables
1/4 lg. green bell pepper
5 big garlic cloves
1T dry parsley
1/3c tomato pesto
1t Penzeys Smoky 4/S
28oz. crushed tomatoes
1t Himalayan pink salt
2T dark Balsamic vinegar
1t sharp Hungarian paprika
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| Top left filet is skinned |
While the sauce is simmering, put 20oz. of salmon filets grey skin side down in a non-stick pan. Slowly heat them until the color changes just a bit. Remove them from the heat, remove and discard the skin.
Arrange the fish over the vegetable 'noodles.' Add a thin layer of the sauce as it is now. Set aside 1c. After 5 minutes or so, to this cup of cooled sauce, add sour cream, dill and stir this together.
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| Shown before final 15 minute heating |
2/3c whole fat sour cream
2t dry dill
Spoon the dill cream sauce over everything.Refrigerate the unused tomato-vegetable sauce to use over baked chicken, plain pasta or spaghetti and meatballs, in the future. Cover the sauced fish and vegetable noodles. Heat in a preheated 300° oven, 15 minutes or so before serving. . .Lin
