Lemon Herb Salmon With Sweet Potatoes

March 15, 2021

Happy almost spring!

solar chef

How's everyone doing? I hope you all enjoyed the last solar recipe I shared! It has been a blast testing out different meals in our evacuated tube solar cooker!!

I started recipe development in the Summer months of 2020. I continued to develop recipes through the fall and now through winter despite the cold temperatures and snow. I am here to tell you YOU CAN and it is possible to solar cook all year round!

When using the cooker in below zero conditions with snow on the ground for the first time back in December, I anticipated the cook time to be much longer than what I experienced. In the summer it is fascinating to witness the heat produced by the simple machine but in the winter it's magical!

Yes, you are constrained by how much sunlight is available. Yes, it isn't always convenient. Yes, it may take a bit longer to cook some meals but I believe solar cooking allows us to practice intentional cooking and patience in a world where we already have so much convenience. Solar cooking can be integrated into our lives to allow for a balance between gas/electricity use and use of a renewable resource - the sun.

Each and every time I sit down to enjoy these solar cooked meals with my roommate, family and work colleagues, I am blown away that I was able to do so using only the power of the sun.

On that note, by chance you are fairly new to solar cooking and just happened to end up on this blog by fluke, check out this short read on our Canadian manufactured cooker and how it works!

If you're an experienced solar cooker, welcome! I would love to hear what you have been cooking in your solar cooker and what kind of solar cooker you're using!

Without further a-do, I am very excited to share this super-simple-solar-salmon recipe with you!! Now... try saying that three times fast.

For this recipe you will need:

Lemon Herb Salmon With Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes (less or more depending on quality and quantity of sunshine and size of fillets)

Total Time: 1 hour and 25 minutes

Serves: 2

Ingredients:

2 small fillets of salmon
2 lemon slices
1 medium sweet potato
1/2 cup frozen edamame beans
mixed greens (optional)
oil (high smoke point like coconut or avocado oil)

Marinade

juice of half a lemon,
3 cloves garlic minced
1tbs dried/fresh herbs (Italian seasoning/parsley) less/more to your liking
1/2 tbsp dijon mustard
2 tbsp olive oil

Procedure

Unpack your salmon fillets and portion them accordingly. Place each fillet on a small piece of parchment paper into your non-stick cooking pan.
Prepare your salmon marinade by combining all ingredients in a small dish.
Lather marinade on fish, place 1 slice of lemon on each fillet. Spread your edamame beans evenly between the two cooking pans.
Scrub your sweet potato under warm water and chop into medium chunks. Place chunks into the last cooking pan and coat with oil and season with salt and pepper.
Slide the cooking tray into the cooker and bake for just over an hour! Make sure to check periodically to see how your salmon is coming along! Salmon's internal temperature should reach 145°F.
To serve, divide sweet between two plates. Top with baked salmon and frame with mixed greens.