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Maple Rosemary Salmon Skewers with Rutabaga Celery Root Mash

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Maple Rosemary Salmon Skewers with Rutabaga Celery Root Mash

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I am always trying new ways to jazz up salmon since I eat it at least once a week. In fact, for those of us who are MTHFR positive, it is recommended we eat one pound of omega-rich fatty fish a week. Here’s a fun twist on your already delicious and nutritious salmon. Be sure to accompany it with this rutabaga celery mash!

Further Food Commentary:

This entree has everything you need for a varied diet full of healthy fats, fiber, and protein. Pairing a meat such as fish with vegetables is a great way to make sure you are getting enough essential nutrients. This recipe has it all--fiber, protein, omega-3 fatty acids, iron, calcium and B vitamins (just to name a few).

When making this dish, go easy on the salt. Celery root is naturally high in sodium compared to other fruits and vegetables, and the soy sauce on the salmon skewers may be all you need to get that salty flavor you might be craving!

An individual who is positive for a mutation in the MTHFR gene may have elevated homocysteine levels. One way to help lower homocysteine levels is by increasing your intake of foods rich in folate, vitamin B6 and vitamin B12 (such as salmon).

By Katie Bishop, MS, Nutritionist

Maple Rosemary Salmon Skewers with Rutabaga Celery Root Mash

Stars ( Reviews)

  • Prep Time:10-20 mins
  • Cook Time:15-20 mins
  • Servings: 4

Ingredients

Salmon Skewers:

1.5 pounds salmon

salt and pepper to taste

1 tablespoon oil

⅓ cup maple syrup

¼ cup grainy dijon mustard

1 tablespoon fresh rosemary (chopped)

1 tablespoon lemon juice

2 teaspoons soy sauce

 

Rutabaga Celery Root Mash

1 large rutabaga (peeled and chopped)

1 large celery root (chopped)

2 scallions (chopped)

3 sprigs of parsley (chopped)

Instructions

For the Salmon Skewers:

  1. Remove the skin and bones from salmon and cut crosswise into strips.
  2. Lightly season the salmon with salt and pepper, to taste.
  3. Heat 1 tbsp oil over medium-high heat, and place salmon in the pan for about 4-8 minutes depending on thickness. Halfway through, flip and cook other side.
  4. While salmon is cooking, make the sauce by combining maple syrup, dijon, rosemary, lemon juice and soy sauce in a bowl.
  5. Once salmon is done, put on skewers and drizzle sauce on top.


For the Rutabaga Celery Root Mash:

  1. Boil rutabaga for a few minutes in salted water, then add celery root and continue to boil till both are soft.
  2. Drain the water, mash rutabaga and celery root with chicken bone broth, celery seed, parsley, scallions, salt and pepper.
For the Salmon Skewers: Remove the skin and bones from salmon and cut crosswise into strips. Lightly season the salmon with salt and pepper, to taste. Heat 1 tbsp oil over medium-high heat, and place salmon in the pan for about 4-8 minutes depending on thickness. Halfway through, flip and cook other side. While salmon is cooking, make the sauce by combining maple syrup, dijon, rosemary, lemon juice and soy sauce in a bowl. Once salmon is done, put on skewers and drizzle sauce on top. For the Rutabaga Celery Root Mash: Boil rutabaga for a few minutes in salted water, then add celery root and continue to boil till both are soft. Drain the water, mash rutabaga and celery root with chicken bone broth, celery seed, parsley, scallions, salt and pepper.

Nutrition Information

Per Serving:  Calories: 399; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 6g; Cholesterol: 94mg; Sodium: 499mg; Potassium: 1581mg; Carbohydrate: 26g; Fiber: 5g; Sugar: 18g; Protein: 36 

Nutrition Bonus: Vit C: 122%; Vit A: 84%; Iron: 29%; Calcium: 15%

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