March Recipe of the Month: Roasted Salmon with Carrot Top Chimichurri
Continuing with our stem-to-root cooking, this recipe is a great way to use those carrot greens that you never know what to do with! Earlier on in the week, I had made black bean and carrot soup and had a huge bunch of beautiful carrot greens remaining. They personally taste like a slightly bitter version of parsley and you would never know that they are the main ingredient in this chimichurri. Having a bold, earthy sauce like this compliments the soft, mild taste of the salmon while the sweet, orange parsnip mash provides good contrast. I used parsley along with the carrot greens because I had them on hand but feel free to add other herbs.
Parsnips, 1 pound
Zest and juice of 1 orange
Butter, 5 tablespoons
Nutmeg, 1/4 teaspoon
White pepper, 1/2 teaspoon
1 (1 1/2- to 2 pound) skinless salmon fillet
Good Quality Olive Oil
Cumin, 1 tablespoon
Salt & Pepper
Carrot Greens, 1 cup
Parsley, 1/2 cup
Garlic cloves, 2 minced
Lemon zest, 2 teaspoons
Cumin, 1/4 teaspoon
Salt, 1 teaspoon
Crushed Red Pepper Flakes, 1/4 teaspoon
Freshly Squeezed Lemon juice, 2 tablespoons
Good Quality Olive Oil, 1/3 cup
Preheat the oven to 400 degrees Fahrenheit. To make the cauliflower rice, cut the cauliflower into small florets and toss in a bowl with three tablespoons of olive oil, curry powder, cumin, cinnamon, brown sugar, lemon zest, salt and pepper. Spread the cauliflower evenly onto a lightly sprayed baking sheet and roast for 20-25 minutes. The cauliflower should be slightly caramelized and be pierced with a fork easily. Allow the cauliflower to cool and then pulse in the food processor (may have to do several batches) until you have rice sized pieces.
Heat the remaining olive oil in a large stock pot and add the yellow onion. Season with salt and pepper and stir until the onion is soft and translucent. Add the carrots and garlic. Sauté for an additional five minutes, taking care not to let the veggies caramelize or burn.
Stir in the broth, coconut milk, kale and cauliflower rice. Bring to a boil and allow the soup to simmer for thirty minutes. Taste the soup and adjust seasoning accordingly. Add parsley and the juice of half a lemon, stir, and taste again. Add in remaining lemon juice if necessary.