- 4 Sena Sea Coho Salmon fillets (6 to 8 oz) frozen or defrosted
- 1 Tbs olive oil
- 2 Tbs maple syrup
- 2 Tbs Dijon-style musard
- 1 Tbl poultry seasoning
- 2 garlic cloves
- 4 to 6 small peanut potatoes, washed and cut into pieces
- 2 medium zucchini, thick sliced
- 2 medium yellow carrots, peeled and sliced
- 2 medium orange carrots, peeled and sliced
- 1 kohlrabi, peeled and cubed
- 2 Tbs olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp pepper
Preheat oven to 450 F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic, powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.
While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl.
Rinse salmon fillets and pat dry with a paper towel. Coat salmon with mustard-maple mixture.
Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.
Place fillets on sheet and return to oven. Cook additional 15 minutes for frozen salmon ore 10 to 12 minutes for thawed, just until salmon is opaque throughout.
To serve, portion one-fourth of the vegetables with a salmon fillet.
Recipe created by Bruce Bush of Bushes and Bunches Farm in Palmer, Alaska. Distributed by alaskaseafood.org