The folks at Sizzlefish were kind enough to send me over a sampler package for me to try out and I couldn’t be more excited!
I absolutely love fish but I hardly ever get to make it, so you can imagine how excited I was when this offer came up!
I immediately dove into the Atlantic Salmon which is my favoorite fish of all time.
Salmon’s nutritional benefits are endless. It’s rich in Omega-3 fatty acids (which offer numerous protective effects for the heart), contains high quality protein and a host of vitamins (including A, D, B and E) and minerals (including calcium, iron, zinc and magnesium).
Plus, in my opinion, it’s not a super fishy-tasting fish so it’s great for people just getting started on the fish bandwagon.
I actually came up with the base of this dish before I knew how I was going to prepare the salmon…it’s funny how that works sometimes isn’t it?
This farro perfectly compliments that salmon – packed with steamed sweet potatoes, edamame and sautéed mushrooms, it stood up perfectly to the maple-flavored salmon.
Definitely a fish worth trying out! And luckily, Sizzlefish is offering a promo going on for October (so hurry and use it before it expires!). Just use code OCTBONUS for $10 off all orders, and shipping is now included.
And feel free to use the hashtag #poweredbyfish to share your delicious seafood creations with Sizzlefish!
Ingredients
- 1 Sizzlefish Atlantic Salmon filet (or ~3 oz. of your favorite fish)
- 1/4 cup 100% pure maple syrup
- 1 tablespoon low-sodium soy sauce
- 1 minced garlic clove
- Fresh ground black pepper and salt to taste
- Olive oil cooking spray
- 1/2 cup farro
- 2 tablespoons minced yellow onion
- 1-2 cloves minced garlic
- 1/8 - 1/4 cup chopped white button mushrooms (or favorite variety!)
- 1/8 - 1/4 cup frozen edamame
- 1/4 cup diced, peeled sweet potato
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 and spray a baking sheet or pan with olive oil cooking spray
- Combine maple syrup, soy sauce, garlic, black pepper and salt and mix well
- Coat the salmon in the sauce and bake for about 20 minutes (or until cooked to your liking)
- Cook farro according to directions
- In a non-stick skillet, heat olive oil over medium heat and add onions and garlic.
- When onions and garlic begin to get fragrant (about 5 minutes), add mushrooms and sweet potatoes, covering the pan for about 10-15 minutes (or until sweet potatoes are tender to the touch with a fork).
- Add edamame to the pan, mix and continue to cook for about 5 more minutes.
- Add vegetables to the cooked farro and plate the salmon over it.
Disclaimer: Sizzlefish sent me the fish that I used in this recipe but I not paid for my time and all opinions in the above post are my own.
2
This is such a great idea! I eat my Sizzlefish at least 5-6 times a week. I have to try this!