Makes:
8 servings
Utensil:
Mega Skillet Limited Edition
Saladmaster Food Processor
small mixing bowl
Contributed By:
Cathy Vogt
Professional Natural Foods Chef & Board Certified Health Coach
Ingredients
Recipe Description:
A lovely light fish recipe entrée that is delicious served with steamed brown rice or soba noodles.
Visit the Mega Skillet Limited Edition product section of this site for more recipes.
1
cup
leeks or onions, fine dice
(160
g)
4
medium carrots, scrubbed and waffled, use Cone #5
3
stalks celery, washed, trimmed and thinly sliced on diagonal
1⁄4
cup
white wine
(60
mL)
1⁄4
teaspoon
saffron threads
(.2
g)
2
bunches collard greens, washed, ribs removed and chopped, medium dice
4
cloves of garlic, peeled and minced
1 1⁄2
cups
fish or vegetable stock
(350
mL)
1
teaspoon
salt
(6
g)
fresh ground pepper
2
pounds
salmon filets, trimmed, skin removed and cut into 8 pieces
(.9
kg)
21-25
medium shrimp, raw, peeled and deveined
lemon wedges
Directions:
- Preheat Mega Skillet on medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 5 - 7 minutes, add leeks, carrots and celery. Sauté for 2 minutes, stirring occasionally.
- Combine wine and saffron in a small bowl and set aside.
- Add chopped collard greens and garlic to vegetables in the skillet and toss well to incorporate. Pour wine and saffron mixture over vegetables. Add stock, salt and fresh ground pepper; cover and cook. When Vapo-Valve™ starts clicking, reduce heat to low and cook vegetables for 3 minutes.
- Remove cover and place salmon and shrimp in a pretty pattern on top of the vegetables. Turn heat back to medium, cover and cook. When Vapo-Valve™ starts clicking, reduce heat to low and cook for an additional 7 - 10 minutes until the shrimp is translucent and salmon is cooked.
- Garnish with wedges of lemon.
Tips:
- Substitute collard greens with another dark leafy green such as kale or swiss chard.
- Substitute salmon and shrimp for other firm fleshed, mild fish such as sea bass, halibut or cod.
- Add in additional nutritional benefits by including 1/4 cup dry wakame, soaked in cool water for 5 minutes and drained. Add wakame to skillet when adding collard greens. Wakame is a versatile sea vegetable high in calcium, rich in iodine, protein, iron and niacin.
Directions
Tips
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