This easy dish can be made in just under 30 minutes.
It might seem a conflict of flavours, fresh poached salmon with nutty roast Jerusalem artichokes but they work well together, especially with the tangy flavour of preserved lemon and rosemary through them.
Preheat oven to 200 degrees Celsius.
Heat the oil and rosemary in a baking tray for 5 minutes.
Cut the Jerusalem artichokes down the middle and add to the tray tossing the oil and garlic and preserved lemon over the vegetable. Season with cracked black pepper and cook for 20 - 25 minutes turning once.
Once the artichokes are in the oven, wipe the salmon fillets and drop them into a wide pan. Cover with boiling water. Add the bay leaf and verjuice. Bring the water back to the boil. Turn off the heat and leave until the artichokes are cooked.
Sprinkle artichokes with fresh parsley and serve the salmon over the artichokes with steamed broccoli.
Note: With so many knobbly bits Jerusalem artichokes are hard to peel. You don't need to. Use a brush and scrub them clean. It's all added fibre!
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 25 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1461 kj |
| Calories | 349 kcal |
| Fat | 16 g |
| Saturated Fat | 3.2 g |
| Total Carbohydrate | 14.8 g |
| Total Protein | 33.9 g |
| Fibre | 4.7 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
