Le Creuset presentsKevin Curry: Cooking For a Fresh and Happier Fall

Salmon:

• 15 oz. center-cut salmon filets (three 5 oz.)
• Pinch of sea salt & pepper
• 2 teaspoons smoked paprika
• 1汤匙鳄梨油

Blackberry Wine Sauce:

• 1 tablespoon vegan butter
• 3 tablespoons shallot, finely diced
• 1 garlic clove, minced
• ⅓ cup red wine
• 1 ¼ cup fresh or frozen blackberries
• 3 tablespoons coconut sugar OR raw honey

Garnish:

• Torn pieces of basil or chopped parsley (flat leaf)

1. Set oven to 400°F. Line a baking sheet with parchment.
   
2. Place a saucepan on medium heat and once hot, add butter, shallot, garlic and red wine. Reduce the wine to half, then add the blackberries and coconut sugar. Simmer on low until the sauce has thickened. Use the back of a wooden spatula or a potato masher to crush the berries as they cook and soften.
   
3. In a bowl, season the salmon filets with sea salt & pepper and smoked paprika.
   
4. Set a nonstick skillet on medium-high heat and once hot, add oil and the salmon skin-side up. Sear for 2 – 3 minutes or until marks appear, then flip over to cook for 1 minute. Use tongs to then remove the salmon from skillet to place on the baking tray.
   
5. Spoon and brush the sauce over the salmon, reserving some sauce for final garnish. Bake in the oven for 10 – 12 minutes.
   
6. Garnish and serve the salmon with remaining sauce.

• 1 tablespoon olive oil
• ½ medium white or yellow onion, chopped
• 3 garlic cloves, minced
• 1 cup medium (or long) grain brown rice
• 2 ½ cups low sodium chicken broth
• ⅛ cup finely chopped parsley (optional, but recommended)
• 1 tablespoon lemon zest (optional, but recommended)
• Pinch of sea salt & cracked pepper to taste

1. Set pot on medium heat. Once hot, add olive oil, onion and garlic. Cook for 3 – 5 minutes fragrant and the onions have slightly turned brown and translucent.
   
2. Add rice and cook for 1 – 2 minutes, ensuring every grain is covered in oil.
   
3. Pour in the broth and increase the heat to bring to a boil. Reduce the heat to a low simmer, then cover and cook for about 40 minutes, or until all the liquid has been absorbed.
   
4. Once cooked, fluff the rice with a fork, then add parsley, lemon zest and sea salt & pepper to taste.

Veggie Mix:

• 1 small butternut squash, peeled and cut into 1-inch cubes
• 5 purple fingerling potatoes
• 1 cup small cauliflower florets
• 1 medium zucchini, cut into discs
• 1 red bell pepper, seeded and cut into 2-inch chunks
• Juice of 1/2 lemon
• Sea salt & cracked black pepper
• Red pepper flakes

Herb Mix:

• 3 tablespoons olive oil
• 1 tablespoon dried thyme
• 2 teaspoons dried oregano
• Pinch of sea salt & pepper

1. Preheat oven to 420°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, add the Veggie Mix and stir to combine.
   
3. In a separate bowl, mix together the Herb Mix ingredients. Drizzle over the veggies and gently toss with your hands to ensure every piece is coated.
   
4. Add the veggies to a baking sheet, making sure they do not overlap or crowd. If so, use a second baking tray lined with parchment paper.
   
5. Roast until the edges have browned and the veggies are cooked through, 30 to 35 minutes, mixing halfway through.