Free Healthy Recipe - Poached Salmon with roasted Jerusalem Artichokes, Preserved Lemon & Rosemary

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Wheat Free

This easy dish can be made in just under 30 minutes.
It might seem a conflict of flavours, fresh poached salmon with nutty roast Jerusalem artichokes but they work well together, especially with the tangy flavour of preserved lemon and rosemary through them.

Ingredients

1 tbsp olive oil

2 sprigs rosemary leaves, fresh

4 cloves garlic, crushed

1 tbsp preserved lemon, chopped

500 grams Jerusalem artichoke, washed and unpeeled

sea salt and cracked black pepper

1 tbsp parsley, chopped

4 fillets salmon

1 bay leaf

½ cup verjuice

Method

Preheat oven to 200 degrees Celsius.

Heat the oil and rosemary in a baking tray for 5 minutes.
Cut the Jerusalem artichokes down the middle and add to the tray tossing the oil and garlic and preserved lemon over the vegetable. Season with cracked black pepper and cook for 20 - 25 minutes turning once.
Once the artichokes are in the oven, wipe the salmon fillets and drop them into a wide pan. Cover with boiling water. Add the bay leaf and verjuice. Bring the water back to the boil. Turn off the heat and leave until the artichokes are cooked.
Sprinkle artichokes with fresh parsley and serve the salmon over the artichokes with steamed broccoli.

Note: With so many knobbly bits Jerusalem artichokes are hard to peel. You don't need to. Use a brush and scrub them clean. It's all added fibre!

Makes 4 servings

Prep Time:	5 mins
Cooking Time:	25 mins
Ready in:	30 mins
Suitable for:
Dinner

Jerusalem Artichoke with Grilled Lamb fillet and Rocket Pesto

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Nutritional Information - Per Serve
Kj	1461 kj
Calories	349 kcal
Fat	16 g
Saturated Fat	3.2 g
Total Carbohydrate	14.8 g
Total Protein	33.9 g
Fibre	4.7 g

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