Broiled Raspberry Glaze Wild Salmon with Brown Sugar Butternut Squash Noodles
Wild Alaskan Salmon Seafood - for two people
Ingredients:
- EllaFisch - Wild Alaskan Sockeye Salmon – 2- 6 ounce fillets
- Sea Salt or Cajun Spice - As needed season to taste
- Dried Basil – As needed enough to lightly cover the whole fish
- Granulated Garlic - As needed enough to lightly cover the whole fish
- Wienke’s Market Raspberry Vinaigrette Dressing - about ¼ cup
Directions:
- Season fish to taste with either sea salt or Cajun, then add basil and garlic
- Pre-heat the oven to Broil, then add steak to the rack at the top closest to the heat
- Allow cooking for about 8 -12 minutes or until cooked through
- Pour half of the glaze over the fish and broil another 2 minutes then top with remaining dressing
- Serve with your favorite Farm Express Vegetables
Fun Fact: Wild Sockeye Salmon is rich in omega-3 fatty acids, vitamin B12 and selenium and choline which are all great for brain health and overall heath.
Glazed Butternut Squash Noodles - for two people
Ingredients:
- Olden Organics Farm - Butternut Squash Noodles – 9 ounces (for 2 - 4 people)
- Sea Salt or Jamaican Seasoning – season to taste
- Dried Basil – to taste
- Brown Sugar – about 3 tablespoons
- Westby’s Organic Sweet Cream Butter – about 1 ½ tablespoon or about 3 tablespoons of olive oil
Directions:
- Using a medium non-stick skillet on medium-high heat add in the butter
- Add in the sweet potatoes, salt, basil and brown sugar
- Cook turning consistently with tongs for about 3-4 minutes, serve immediately.
Fun Fact: Butternut squash superfood is rich in essential vitamins like A & C, minerals, fiber, thiamin, niacin, folate and antioxidant. Low in fat and great source of carbohydrates
Chef Ace Champion comes from the great food state of Louisiana, specializing in Cajun/Creole--the taste of New Orleans! Chef Champion has over 20 years of culinary experience including titles of Cook Like A. Champion TV series Host, Executive Chef, Personal Chef, Certified Meat Cutter, Event Coordinator as well as Cooking Class Instructor. He is also an honors Culinary Arts graduate of Fox Valley Technical College, one of the nation’s premiere culinary schools.