Guest Chef: Aria Veach Prepares Salmon a la San Juan
Aria Veach comes to Totally Food as our first Guest Chef and she prepares for us a delicously healthy salmon recipe she created while on the Islands. Aria invented Salmon a la San Juan while in Puerto Rico and all of her friends have been asking for the recipe ever since!
This is a full meal where the salmon has been both sautéed in wine and baked, with a colorful assortment of stir fried vegetables and mango, a side of spinach with mushrooms and garlic, rice and a cheesy garlic bread.
Thank you Aria for showing us just how delicious healthy eating can be!
Contact us if you would like to be our next Guest Chef!
Salmon a la San Juan Recipe
- 1 cup extra virgin olive oil
- 1 lb wild sockeye salmon
- 1 onion
- 4-5 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 ounce of chopped cilantro
- 1 red bell pepper
- 1 jalapeno pepper (optional)
- 1/2 zucchini squash
- 1/2 yellow squash
- 1 stick celery
- 2 medium carrots
- 1 tomato, diced
- 1 bunch spinach
- 1 bunch oyster mushrooms
- 2 bolillo rolls
- 1/4 cup shredded mozzarella cheese
- salt, pepper, turmeric powder, chili powder and pinches of cumin and coriander.
- Preheat oven to 300 degrees.
- Preheat a large heavy skillet over medium heat for 3 minutes and lightly coat with olive oil.
- In separate pot, boil 4 cups of water with pinch of salt.
- Chop 1 onion and add to skillet. Add 3-5 cloves of garlic, minced. Add 1 tablespoon minced ginger.
- When pot of water is boiling add 2 cups of white long grain rice. Allow to return to boil then simmer for 15 minutes or until water is fully absorbed or evaporated.
- Preheat a separate smaller skillet over medium heat for 3 minutes and lightly coat with olive oil.
- Chop 1 pepper and add to skillet. Cook onion, garlic, ginger, and pepper for 5 minutes.
Chop 1 half yellow squash and 1 half zucchini and add to skillet. Cook together for 2 minutes.
- Chop 1 stick celery and 2 medium carrots (shaved) and add to skillet. Cook together for 2 minutes.
- Cut fresh salmon into portions, sprinkle salt, and lay in middle of skillet with half cup white wine (Riesling or Chardonnay).
- Chop 1 bunch of spinach after removing stems and 1 bunch of oyster mushrooms. Cook together in smaller skillet for on medium-low heat for 10 minutes.
- Add any remaining additional chopped vegetables or herbs (cucumbers, tomatoes, parsley, cilantro, basil) to the salmon. Spice to flavor with ghost or chili pepper powder (South African or Indian spice). Sprinkle turmeric powder, black pepper and pinches of cumin and coriander.
- For nutritional boost, you can also add 1/2 teaspoon each of ashwagandha or chlorella to the skillet with spinach and mushrooms.
- Chop 1 mango into long pieces and add to the skillet with salmon.
- Cut bolillo rolls in half. Lightly drizzle olive oil, minced garlic, and shredded mozzarella cheese. Place onto ungreased baking sheet and into oven for 10 minutes.
- If drier or crispier baked fish is desired, transfer the salmon and mango slices to lightly oiled baking sheet and into oven for 10 minutes.
- The final dish can be plated with rice, mixed vegetable curry, spinach and mushrooms, salmon and mango, and garlic bread.