Fish like salmon adds omega-3s—fatty acids humans can’t make on their own—to your diet. Be sure to shop for responsibly sourced options. Find more gut-healthy recipes like this in Lindsay Maitland Hunt’s new cookbook,
Ingreadient
- 3 Persian cucumbers, chopped
- 1 1/2 c. halved red grapes
- 2 Tbsp. chopped fresh dill
- 1/8 tsp. red pepper flakes (double if desired)
- 4 Tbsp. lemon juice, divided
- 2 Tbsp. preferred cooking oil, divided
- Kosher salt
- pepper
- 1 large onion, chopped
- 2 10-oz. bags frozen broccoli florets
- 1 10-oz. bag frozen peas
- 4 4-oz. skin-on salmon or Arctic char fillets
- flaky sea salt, for serving
Direction
- Position 1 oven rack 6 in. from broiler. Heat broiler to high.
- In medium bowl, combine cucumbers, grapes, dill, red pepper flakes, 1 tbsp. lemon juice, 1 tbsp. oil, and 1/4 tsp. each salt and black pepper. Let sit, tossing occasionally, until ready to serve.
- Heat remaining tbsp. oil in large pot on medium. Add onion and 1/2 tsp. each salt and black pepper and cook, stirring often, until onion is golden brown and tender, 10 to 12 min. Add broccoli, peas, 1 cup water, and 3/4 tsp. salt, then cover and bring to a simmer. Simmer until you can easily stick a fork in the center of a floret, 4 to 6 min. depending on thickness.
- Transfer to blender and puree into thick mash or use immersion blender in pot. Stir in remaining 3 tbsp. lemon juice. If you want it a little looser, add up to 1/4 cup more water. Season to taste with salt.
- Meanwhile, place salmon on rimmed baking sheet and season with 1/4 tsp. each salt and black pepper. Broil until opaque throughout, 8 to 12 min. depending on thickness.
- Divide broccoli-pea puree among plates or shallow bowls. Top with salmon and cucumber salsa and sprinkle with flaky sea salt if desired.
