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Grilled Salmon with homemade Tomato Sauce, mashed Cauliflower, and baked Squash

January 21, 2012

The recipe that you want to put attention to in this post, is the one for homemade tomato sauce… Score!!! It was so great, and I made plenty, so I used it for a bunch of other dishes, quick and easy, for the rest of the week. I was inspired by a recipe from Mark Sisson’s blog (www.marksdailyapple.com), and it was a fantastic hit. I decided to serve it with a juicy piece of grilled salmon (cooked in a bit of butter), mashed Cauliflower (recipe from my good friend’s blog: http://innovativekitchenandself.wordpress.com/2011/12/06/potatoe-pahtahtah/), and baked butternut squash. A great, primal meal, enjoy!

HOMEMADE TOMATO SAUCE

You need:

  • 1 white onion, diced
  • 1 red and yellow bell pepper,  diced
  • 2 cloves of garlic, minced
  • 1 tbs. rosemary
  • 1 tsp. thyme
  • 1 can 28 oz. crushed tomatoes
  • 1 can 28 oz. diced tomatoes
  • 1 can  6 oz. tomato paste
  • ½ cup sundried tomatoes, chopped
  • 1 cup red wine
  • Salt and pepper
  • 1 bay leaf
  • 1 tbs. chilipowder
  • 1 pinch Sambal Oelek

Preparation:

1. Coat pan with olive oil and onions, bell peppers, garlic, rosemary and thyme. Saute for a few minutes.

2. Add remaining ingredients and let simmer. As per Mark: With a dish like this, patience is a virtue – the longer it simmers, the longer it gives the ingredients to mingle, creating a more robust, flavorful sauce.

MASHED CAULIFLOWER:

Simple: put a whole cauliflower (Without leaves) in a pot and cook until a fork can easily go into it. Put the cauliflower in a blender together with a little bit of half and half and a bit of butter (for exact measurements, this is all really a matter of taste. And don’t forget: ORGANIC DAIRY!!). Add salt and pepper. Blend until it has the same texture as mashed potatoes.

BAKED SQUASH:

Again, super simple: Prick the squash all over with a fork so it will not burst while baking. Place whole squash in a shallow baking pan. Bake in preheated 375 F oven for 1 hour. When cool enough to handle, cut squash in half. Scoop the seeds and fibrous strings from the center of the cooked squash. Scrape the “meat” out of the squash with a spoon or a fork. Ready to serve!

GRILLED SALMON:

First of all, buy fresh wild salmon for the best and most primal piece of meat. I used a bit of my seafood rub spices to “decorate” the fish. Melt a bit of butter on a pan and grill until meat is tender and pink (about 7 minutes per side).

Vaers’go!

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