In the "Creating Your Comeback" Feed Your Fire podcast episode, we revitalize a sheet pan recipe to make it better than before. Join us as we find our way through grief with a meal.
Liste to the Feed Your Fire Podcast episode here.
This is a recipe adaptation from our “Working It in the Kitchen” cookbook, which was featured on The Today Show.
You'll need:
2 lb. salmon (preferably one large piece)
3 T. olive oil
1/4 t. smoked paprika
salt and pepper
Half a head of red cabbage
One small red onion
1/4 C. apricot preserves
Juice on two limes
1/4 C. Lentil Crunch or chopped nuts (walnuts or brazil nuts are preferred)
2 T. fresh dill, chopped
Preheat the oven to 400 degrees. Place a baking sheet inside to get hot.
While the pan is heating, pat your fish dry with paper towels, rub 1 T. olive oil all over top and bottom and season it somewhat generously with salt, pepper and the smoked paprika.
Slice the red cabbage and red onions, toss them in 1 T. olive oil, salt and pepper, and set them aside.
Now go ahead and remove that hot pan carefully from the oven, drizzle it with the remaining 1 T. of olive oil, and then put the fish skin side down in the center of the pan, and put the cabbage and onions all around it. Essentially, we're mimicking using a hot skillet on the stove, but we're doing it in the oven because it's easier. Cook that for about 10 minutes. The fish wont be completely cooked through, but we're going to add some toppings to it as we finish it off.
Take the fish out of the oven and smear the top of the fish with a mixture of apricot preserves and lime juice, and sprinkling the harissa lime lentil crunch or nuts over top. I'm going to take that same apricot lime mixture and toss it with the vegetables, sprinkle dill on everything, and then pop it back in the oven for about 5-10 minutes, or until it's cooked through.