Robust and spicy hatch chilis, roasted and paired with sweet jicima, make the perfect topping for rich and buttery salmon. This gluten-free and paleo recipe for salmon will have you craving dinnertime!
Not only do I have an incredible salmon recipe to share with you today, but a virtual baby shower celebration (and giveaway) for my dear friend Michelle of Vitamin Sunshine and her new adorable son, Xander! A group of food bloggers and I got together to throw Michelle this virtual “Under the Sea” themed baby shower to celebrate her new journey in motherhood and hopefully ease her back into blogging again soon 😉 Although, I think spending every second with this precious gem is much better <3
So we have an entire menu planned out, full of appetizers, drinks, mains, sides, and desserts! My contribution was a main dish with the one and only fish, SALMON! I’m pretty sure salmon is my favorite fish. The rich, buttery, salmon taste just gets me swooning every time. I’m pretty partial with keeping my salmon simple with some honey mustard and basil on a normal day, but this is a special occasion and called for an extra special salmon recipe!
There are tons of ways to top a blank-slate protein. Evidenced by chicken, but also with the lovely salmon. We’re just ending Hatch Chili Season, my first season with them, and I made sure to make it memorable. I had to wait awhile, but Frieda’s sent me a TON of (mild) hatch to work with this year. When they talk about the amazing aroma of hatch chilis roasting in the oven, they mean it! I can’t even tell you how wonderful the house smelled! This deep, roasted, spicy smell that’s hard to describe. It was amazing! I made sure to freeze some once roasted so I’d be stocked up for the “off season” as they say 😉
Even though these came from a mild batch, I was still nervous they would be too spicy. So to ton it down (in case, but they actually weren’t that spicy), I created a salsa with some balance. Balance in the form of sweet, crunchy jicima! The one veggie I still hadn’t totally come to love and use properly had been jicima. The first time I tried it (raw), it was terrible. That was years ago and I was determined to find a way to love it. I decided it would be the perfect balance to some spicy chilis in a “salsa” topping for this salmon. I read that roasted jicima is fantastic, so when I roasted the hatch, I threw the chopped up jicima on the pan with them. Then I threw all that roasted goodness in the processor and make the perfect roasted salsa topping to put on the salmon, and then roast it all again in the oven!
The fact that I roasted the chilis and jicima first, and then it was baked again, created the perfect crusty crunchy topping on the salmon. It really was fantastic! Each bite had a bit of spice, some mild sweetness in the background from the jicima, and that buttery richness from the glorious salmon. It was a pretty special fillet! One that was perfect to bring to Michelle’s shower!
Roasted Hatch Chili & Jicima Salmon
- For the salsa:
- Preheat the oven to 425°F. Slice the hatch chili lengthwise in half, peel the jicima and chop in to chunks. Throw it all on a baking pan lined with parchment and bake for 35 minutes.
- Once roasted, turn the oven down to 400°F and remove.
- Place the chili, jicima, herbs, and spices in a food processor and pulse to a salsa texture.
- For the salmon:
- On a lined baking sheet, place your two salmon fillets down. Top each with the salsa, fully covering the tops.
- Bake the salmon in the 400°F oven for 15-20 minutes of until fully cooked (flakes apart easily).
Are you guys ready to see the full menu now? Take a look at all the wonderful dishes my blogging friends created! I think we nailed the “sea” theme, don’t you? 😉
Dessert & Drink
And of course, I mentioned a special giveaway! To make this even more “sea-worthy” the lovely fishy people of Sizzlefish are donating a 14 piece box of fresh wild caught fish, valued at $100.00 to one lucky reader! 3 cheers for Sizzlefish! Just enter using the Rafflecopter widget below! And one more big virtual hug to Michelle, her husband Alex, and their new beautiful son, Xander! xoxo
The giveaway will be open from September 30 to October 12, 2015 (13 days). It ends on October 14 at 11:59pm EST (New York Time). This giveaway is open to the worldwide audience. If you’re based outside the US, you will receive a $100 Amazon gift card instead.
So tell me:
+ Have you been to any fun baby showers lately? The last one I went to was for my baby cousin about 2 years ago? I think.
+ Favorite fish? SALMON! But I’ve been loving the wild Alaskan cod that my grocery has had the last 2 months! It’s amazing!
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Tasty Tuesdays, Lena’s Tasty Tuesdays, Waste Not Want Not!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell