- 1 side of wild caught salmon, skin removed
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh thyme
- sea salt & pepper to taste
- olive oil
- 1 fresh lemon
- 1/2 cup white wine
- 6 pablano peppers
- 1 packet Seeds of Change quinoa & brown rice mixture
- 1/2 cup chopped grape tomatoes
- 1/2 cup chopped red bell pepper
- 1/2 cup fresh or canned corn kernels
- 1/2 cup part skim ricotta cheese
I’m a sucker for a good pepper, so a nicely roasted pablano is no exception. If you’re eating clean, you’re probably a big fish eater. This is my favorite way to have salmon. It’s moist, juicy and serves well at room temperature.
The pablano is stuffed with some of our favorite on-hand ingredients we have at home. If you follow us, this won’t come as a surprise.
Forgive my lack of plating, this was an “I’m starving, what can I make?” meal. The salmon would be great over some lightly seasoned arugula.
preheat oven to 350*
combine parsley, cilantro, basil, mint & thyme in a small bowl
rub top side of fish with olive oil, season with sea salt & pepper
coat fish with herb mixture. Mine was a little sparse, but feel free to coat the whole thing. The more the merrier.
wrap fish and refrigerate for up to 4 hours
if you have a grill handy, heat the grill to a medium. If you’re using a stovetop, heat a nonstick pan to medium as well
cook herb side down for 2 minutes
place fish on baking sheet herb side up, squeeze fresh lemon over fish and splash with white wine
finish in the oven for 10-12 minutes or until the center of the fish is medium well
If you have a gas stovetop or a grill, char pepper over medium flame turning constantly until skin begins to blister
remove from heat and let sit until it’s cool to the touch
meanwhile combine quinoa & brown rice mixture, corn, red bell peppers, chopped grape tomatoes & ricotta cheese, salt & pepper to taste
stuff pepper and place in the oven with cooking fish
Bam dinner in 30 minutes!