Despite the fancy-sounding name, this meal is surprisingly simple to prepare.  

Even if you’re not a salmon-lover, I think you’ll enjoy this savory fare.  It’s packed with nutrition, omega-3 fats, and lots of protein and vitamins!

If you’re not counting carbs, feel free to add a yummy side dish of steamed brown rice or garlic toast.

Toasted Sesame Salmon & Parmesan Cauli and Squash | Krisyt's Cottage blog

Toasted Sesame Salmon   

what you’ll need:

1 family-size bag wild-caught salmon (about 8 fillets)*

butter

3 or 4 cloves garlic

lemon juice

toasted sesame oil 

sea salt and pepper

 

*I buy wild-caught salmon fillets from Aldi’s.  They are tasty and very affordable.

 

how to make it:

If salmon fillets are frozen, thaw in water about an hour before you begin your meal.

Heat a large cast iron skillet over medium heat just until hot, then add a few pats of butter.

Once butter has melted: add sliced cloves of garlic and cook for about two minutes, then add as many salmon fillets as will fit in your skillet.  Cook in butter until fillets are flaky, about 5 minutes on each side. Repeat with remaining fillets.

Remove from skillet to a serving platter.

Drizzle generously with lemon juice and toasted sesame oil.  Season with sea salt and freshly ground black pepper corns to taste.  

Serve with a fresh, green salad and Parmesan Cauli & Squash (keep reading for the recipe!).

Toasted Sesame Salmon & Parmesan Cauli and Squash | Krisyt's Cottage blog

Parmesan Cauli and Squash

what you’ll need:

several pieces yellow neck squash*

fresh or frozen cauliflower

butter*

fresh Parmesan cheese*

sea salt and pepper

 

*When we don’t have fresh squash in our garden, I buy it from our local farmer’s market.  

I typically buy hormone-free “Challenge” butter, and occasionally organic butter.  

Aldi’s block of Parmesan cheese adds a delicious and elegant dimension to this veggie side dish!  If you have cow’s milk allergies and can’t eat cheese, opt for Romano cheese (from sheep or goat’s milk) instead.

 

how to make it:

Heat butter in a cast iron skillet over medium heat.  While skillet heats, wash and slice enough squash for your family.

 If you are using a fresh head of cauliflower, wash and remove as many florets as your family needs.

Add veggies to the skillet.  I like to scrape a few cooked garlic pieces from the salmon skillet and add them to the vegetables for additional flavor.

Stir, then cover and cook 7 or minutes.

When veggies are almost tender, grate enough Parmesan cheese to nicely cover the tops of the veggies.  Replace lid and continue cooking until cheese is melted and vegetables are tender.

 Add sea salt and pepper to taste and serve in a pretty bowl.

 Toasted Sesame Salmon & Parmesan Cauli and Squash | Krisyt's Cottage blog

My family enjoyed this meal so much!  

I hope yours does too.

If you need more summer time inspiration, please check out my other summer posts and recipes!

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2 thoughts on “Toasted Sesame Salmon & Parmesan Cauli and Squash

  1. This sounds yummy! When I buy smoked salmon, they have farm raised and wild caught. The farm raised has color added. >.< Blech!

    Posted on September 3, 2013 at 7:11 am
    1. I agree, Becca: wild caught is definitely best!

      Posted on September 3, 2013 at 3:29 pm