The moral of this recipe post: Don’t judge a dish by its appearance. This isn’t the most photogenic recipe I’ve ever shared.
The second moral of this recipe post: Truly delicious meals can be made with what’s in your fridge and pantry.
Last week I was so busy, I didn’t have a chance to go grocery shopping and by Friday my fridge was looking pretty bleak. It was time to get creative with what I had on hand.
After going through the freezer and vegetable bin, I pulled out a half a bag of frozen broccoli, a zucchini, and salmon. I knew I had the ingredients for a dijon red wine sauce thanks to my condiment hoarding tendency. Armed with these ingredients, I got to work.
I quickly thawed the salmon and broccoli and sautéed (in separate skillets) with just coconut oil and a little salt + pepper. I broke out my spiralizer (It’s on sale for $40 and eligible for Prime shipping!) and quickly spiralized the zucchini into “noodles.” While I let the salmon rest to finish cooking, I whipped up the dijon red wine sauce in less than 10 minutes. Overall, this salmon roasted broccoli + zucchini noodles dish with dijon red wine sauce came together in about 30 minutes counting the thawing process.
Good to know all those years of watching Chopped weren’t for nothing…
- 1 medium zucchini
- 3 cups frozen broccoli
- 1 salmon (I buy skinless)
- Salt + pepper
- 2 tablespoons coconut oil
- 1 teaspoon olive oil
- 1 garlic clove minced (I use the frozen cube kind)
- ⅓ cup Dijon mustard
- ¼ cup red wine vinegar
- ⅓ cup vegetable stock
- Salt + pepper
- 1 tablespoon oregano
- Pinch of red pepper flakes
- After thawing the broccoli and salmon, sauté them separately in skillets with about a tablespoon of coconut oil in each. Sprinkle salt and pepper and sauté on medium heat.
- Heat up 1 tablespoon of coconut oil in the skillet over medium heat and then add the salmon. Season with a pinch of salt and pepper. Let it sit in the skillet until the salmon is about ¾ of the way white (about 3-4 minutes) and then flip. Cook for another minute and then take it off the flame. Let it sit for about 3 minutes to finish cooking.
- Heat up 1 tablespoon of coconut oil in another skillet over medium heat and add in the thawed broccoli and toss to evenly coat. Remember that cooking times are halved when cooking with frozen broccoli. Sauté for about 7 minutes or until you reach your desired level of sautéed (I prefer more on the more sautéed side). Season with a pinch of salt and pepper.
- Spiralize the zucchini (I love my spiralizer).
- Heat the olive oil in a saucepan for about a minute over medium heat and then add in the minced garlic. Stir with a spatula for about a minute. Add the remaining ingredients to the saucepan and whisk to combine thoroughly. Bring the sauce to a boil and then let it simmer over low heat for about 5 minutes or until the sauce is thick.
- Toss together the zucchini noodles + sautéed broccoli, top with the salmon fillet and drizzle the dijon-red wine sauce on top.