A low food waste recipe that uses whole broccoli – stems and florets – along with cabbage and leeks.
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Servings: 4
Ingredients
- 1 tsp ground black pepper
- 1 lb salmon filet
- 3 each garlic cloves minced
- 8 each leeks
- 1/3 cup extra virgin olive oil
- 1 tsp salt
- 1 lb broccoli with stalks
- 1 cup shredded red cabbage
- 1 1/2 Tbsp Greek yogurt plain, fat free
- 1 tsp apple cider vinegar
- 1 tsp honey
- 4 tsp green goddess dressing primal kitchen brand
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Instructions
Leeks:
- Trim the dark green parts of the leeks off and the stringy root tips. (These can be used to flavor a broth or as compost).
- Slice white part of leeks in half lengthwise, rinse and pat dry and mince.
- Slice the remaining light green parts of the leeks thinly.
- Reserve the sliced green part for the slaw.
Salmon:
- Marinate Salmon
- In a large bowl, mix together half black pepper, garlic, and the minced white leeks.
- Add the salmon filets, cover, and refrigerate to marinate for at least 20 minutes.
Broccoli
- Cut the stems off the broccoli and slice into long thin strips. Reserve the broccoli florets for roasting.
Slaw
- In a larger bowl, add the greek yogurt, cider vinegar, honey, ¾ quantity olive oil, salt, and half black pepper and whisk to mix.
- Add the broccoli stems, sliced leek greens, and shredded red cabbage and toss until combined.
- Cover and refrigerate for at least 20 minutes to let it marinate.
Cooking Instructions:
- Preheat oven to 350 degrees.
- Toss broccoli florets with remaining olive oil and roast in oven for about 10-15 minutes or until tender and has some color.
- Preheat a large skillet over medium heat.
- Place marinated salmon in the skillet and increase heat to high.
- Cook for about 3 minutes on each side until the salmon is cooked through.
- For each dish: place leek green broccoli stem slaw on a plate and top with one salmon filet. Top salmon with 1 tsp of green goddess dressing and serve roasted broccoli on the side of salmon.
Nutrition
Serving: 1plate | Calories: 390kcal | Carbohydrates: 25g | Protein: 25g | Fat: 22g | Saturated Fat: 4g | Sodium: 520mg | Fiber: 5g | Added Sugars: 1g
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