VEGETABLES:
4 to 6 Alaska Grown peanut potatoes (about 4 oz.), washed and cut into pieces
2 medium Alaska Grown zucchini, thick-sliced
2 medium Alaska Grown yellow carrots, peeled and sliced
2 medium Alaska Grown orange carrots, peeled and sliced
1 Alaska Grown kohlrabi (about 8 oz.), peeled and cubed
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 to 1 teaspoon pepper
SALMON:
2 Tablespoons olive oil
2 Tablespoons maple syrup
2 Tablespoons Dijon-style mustard
1 Tablespoon poultry seasoning
2 garlic cloves, minced
4 Alaska salmon fillets (6 oz. each), fresh, frozen or thawed
Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska.
VEGETABLES:
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.
SALMON:
1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl.
2. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.
3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.
4. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just until salmon is opaque throughout.
5. To serve, portion one-fourth of the vegetables with a salmon fillet.
