Roasted Salmon and Grapes

Roasted Salmon and Grapes

Roasted Salmon and Grapes
Serve with millet pilaf and buttered broccoli- A recipe on Whole Food Market’s website inspired this company-worthy meal. The original recipe featured a roasted fennel and grape sauce, but I roasted sweet onions with the grapes instead and laced it with tarragon for a more kid-friendly version. Both kids and adults alike raved about the concentrated flavors of the grapes and onions which compliment the meaty salmon very well. Perfect for fall, but also works well in the summer when you want to take breaks from salads and grilling.
    Servings
    4people
    Cook Time
    50minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    50minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup millet
    • 2 1/2cup chicken broth
    • 2cup red grapes
    • 2 sweet or red onions, halved and sliced
    • 1/4cup olive oil
    • 1 1/2teaspoon dried tarragon
    • 1teaspoon sea salt, divided
    • 1/2teaspoon freshly ground black pepper, divided
    • 4 (6 ounce) salmon fillets, preferably wild Alaskan
    • 1/4cup walnuts
    • 2 green onions, chopped
    • 1/2cup goat cheese, crumbled
    • extra virgin oil
    • Florets from1 head of broccoli
    • 2tablespoon butter, melted
    • 2teaspoon chopped Italian parsley, optional garnish for salmon
    Instructions
    1. Preheat oven to 400 degrees F.
    2. While the oven preheats, toast millet in a dry skillet for 5 minutes, stirring frequently to prevent burning. Transfer to a medium sauce pan. Pour the chicken broth into the sauce pan. Bring to a boil, reduce heat to medium-low, cover and simmer for 20-25 minutes, until broth is fully absorbed and millet is cooked. Set aside.
    3. Place grapes and onion in a roasting pan, drizzle with olive oil and sprinkle with the dried tarragon, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Roast until grapes just begin to shrivel and onion just begins to brown, about 20 minutes, stirring halfway through cooking. Remove the pan from the oven and place the salmon pieces on top of the onion grape mixture. Season with ¼-1/2 teaspoon salt and ½ teaspoon black pepper. Return the roasting pan to the oven and roast an additional 10 minutes.
    4. While roasting the grape mixture, toast the walnuts in a dry skillet over medium-high heat, about 3 minutes, stirring occasionally to prevent burning. Cool slightly, chop, and set aside.
    5. Assemble the millet pilaf as follows: Place the cooked millet in a serving bowl and add in the toasted, chopped walnuts, chopped green onion and crumbled goat cheese. Stir well, adding more salt and pepper, as needed. Drizzle with extra virgin olive oil just prior to serving.
    6. Serve the salmon with the onion-grape mixture on top, the fresh chopped parsley, if using, and the millet pilaf and broccoli as the side dishes.
    7. To prepare the broccoli: Place 1 cup water in a saucepan that can accommodate a steamer. Place the broccoli florets in a steamer that has been placed in the saucepan. Cover and steam for 3-4 minutes or until the broccoli florets are crisp-tender and bright green. Remove steamed florets to a serving bowl, drizzle with the melted butter, season with salt and pepper, to taste. Toss well to combine.
    Recipe Notes

    If you have walnut oil, try this for the pilaf in place of the extra virgin oil.
    If you do not have access to millet you can make a traditional rice (brown or white) pilaf in its place or try using quinoa.
    Serve whichever green veggies you have on hand or even a salad.

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