Curry crusted salmon with steamed broccoli & homemade gnocchi with homemade tomato sauce

 

This is a guest post from a former client, Tammy.

 

Now that warm weather is upon us I like to make foods that offer big bright and fresh colors.  Because we all eat with our eyes before our stomachs this dish is some big time eye candy. And the best part is you don't have to feel a bit guilty after you dig in.

I hope you enjoy and remember healthy eating doesn't mean you need to sacrifice taste and beauty

 

This dish takes a bit of organizing because the gnocchi is from scratch. But the results are so worth the effort! 

 

Gnocchi:

5 whole potatoes boiled

1 egg

All purpose flour.

This all has to be made when the potatoes are still HOT otherwise you will need a lot of flour and they will come out dense and pasty.

Boil the potatoes till fork tender. Then peel them. (I did the peeling with a fork to protect my fingers) Then put the potatoes in a ricer and press them onto a floured work space. Make a well in the middle of the potato and add the one egg and more flour.

Start to knead adding flour as you go till it forms a ball.Then cut a medium size off, roll into a snake and cut into little pieces about 1/4 inch thick.

Roll the pieces on the back side of a fork to make the marks. Place in salted boiled water till they are tender about 10 min.

 

Tomato sauce:
6 to 8 small tomatoes

A heaping spoon of fresh minced garlic

Oregano

Salt and pepper

Olive oil

Boil the tomatoes till soft. Peel off skin and place in a blender. Add all other ingredients and puree.

Transfer into a sauce pan heat it up then place over the gnocchi.

 

Salmon:

Brush salmon with olive oil then sprinkle kosher salt pepper and curry powder. Rub this mixture into the salmon. 

Bake at 400 for 10 min or till desired doneness.

 

Broccoli:
Place in a steamer with salt and steam till desired texture.

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Lily Aronin

Holistic wellness for you and your family

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