Solid Gold Leaping Waters with Cold Water Salmon and Vegetable Recipe

Solid Gold Leaping Waters with Cold Water Salmon & Vegetable Recipe Imagine a dish that embodies the essence of a pristine mountain stream, where crystal clear waters cascade over smooth rocks and vibrant wildflowers bloom on the riverbanks. Our Solid Gold Leaping Waters recipe brings that fresh, untamed beauty to your plate, featuring the star of the show: cold water salmon, sustainably sourced from the icy fjords of the Pacific Northwest. This harmonious union of flavors and textures begins with a bed of sautéed baby kale, its delicate leaves infused with the subtle tang of lemon zest and a sprinkle of sea salt. Next, we add succulent chunks of cold water salmon, seared to perfection to lock in its rich, buttery flavor. The pièce de résistance is our signature Leaping Waters sauce, a velvety blend of crème fraîche, Dijon mustard, and a hint of dill, evoking the invigorating rush of a mountain stream. To complete this symphony of flavors, we add a colorful medley of roasted vegetables: caramelized Brussels sprouts, tender asparagus, and vibrant red bell peppers, all tossed in a drizzle of extra virgin olive oil and a pinch of black pepper. The result is a dish that’s as nourishing as it is visually stunning, a true celebration of the natural world’s beauty and abundance. Servings: 4 Preparation Time: 30 minutes Cooking Time: 20 minutes Ingredients: 4 cold water salmon fillets (6 oz each) 2 cups baby kale, stems removed 2 lemons, zested and juiced 1/4 cup sea salt 1/4 cup unsalted butter 1 cup Leaping Waters sauce (see below) 1 cup roasted vegetables (see below) Fresh parsley, chopped (optional) Leaping Waters Sauce: 1 cup crème fraîche 2 tbsp Dijon mustard 1 tsp dried dill weed Salt and pepper to taste Roasted Vegetables: 1 bunch Brussels sprouts, trimmed 1 lb fresh asparagus, trimmed 2 red bell peppers, seeded and sliced 2 tbsp extra virgin olive oil Salt and pepper to taste Instructions: 1. Preheat your oven to 425°F (220°C). 2. In a large skillet, sauté the baby kale with lemon zest, sea salt, and unsalted butter until tender. Set aside. 3. Season the cold water salmon fillets with salt and pepper. Sear in a hot skillet with a small amount of oil until cooked through. Set aside. 4. In a blender or food processor, combine the crème fraîche, Dijon mustard, and dried dill weed to make the Leaping Waters sauce. 5. Toss the Brussels sprouts, asparagus, and red bell peppers with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20 minutes, or until tender and lightly caramelized. 6. To assemble the dish, place a salmon fillet on each plate, then top with a spoonful of Leaping Waters sauce, a portion of sautéed kale, and a selection of roasted vegetables. Garnish with chopped fresh parsley, if desired. Bon appétit! **