Salmon & Fall Vegetables with Bagna Cauda
In this family-style meal, a platter full of salmon and roasted and raw vegetables--served with a Northern Italian-inspired garlic-anchovy dip--lets everyone choose their own dining adventure. Serve with crusty bread and white wine. Source: EatingWell Magazine, September/October 2017
Ingredients
Bagna Cauda
Directions
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Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
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Toss potatoes (and/or sweet potato) and broccolini in a large bowl with 1 tablespoon oil and 1/4 teaspoon salt. Transfer the potatoes to the prepared baking sheet (leave the broccolini in the bowl). Roast the potatoes, turning once halfway, for 15 minutes.
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Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining 1/4 teaspoon salt. Arrange the broccolini around the salmon. Roast until the vegetables are tender and the salmon is just cooked through, 6 to 10 minutes.
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Meanwhile, to prepare bagna cauda: Heat oil and garlic in a small saucepan over medium-low heat until the garlic is fragrant, about 2 minutes. Add anchovies and lightly crush until they flake apart. Add vinegar and butter; cook over very low heat, stirring often, for 2 minutes more.
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Arrange the salmon, potatoes and broccolini with fennel, endive and radicchio on a platter. Garnish with the reserved fennel fronds, if desired. Serve with the bagna cauda for dipping or drizzling.
Tips
Tips: There are plenty of wild and farmed salmon that are rated Best Choice and Good Alternative by Monterey Bay Aquarium's Seafood Watch program. Download the app for the most up-to-date information.
Nutrition Facts
1 1/2 starch, 2 1/2 vegetable, 3 lean protein, 5 fat