For the Rub
- 2 tbsp Avocado Oil
- 1.50 tbsp Fresh Ground Coffee (Mashup Blend - Colombia/Sumatra)
- 1 tbsp Coconut Sugar
- 1 tsp Cumin
- 1/4 tsp Paprika
- 1/4 tsp Cayenne
- 1/2 tsp Salt
- 1/4 tsp Pepper
*This makes enough to coat 3-4 individual portions of salmon.
For the Dish
- 2 cups Leafy Greens of Your Choice
- 1 Medium Delicata Squash
- 1 cup Mini Heirloom Tomatoes
- 1/2 Ripe Avocado
- 1 Filet of Fresh Salmon. I used Coho Wild Salmon.
1. FOR THE RUB:
Add all dry spices to a small bowl and mix, including the coffee. Add in oil last and continue to mix well. Set aside.
2. FOR THE DISH:
Set oven to 400.
Cut delicata squash in half. Using a knife and spoon - remove the seeds (you can save them to roast if you wish). From there, cut squash into 1/4 inch pieces so that you have circles of squash to roast. Set Aside. Note - you do not need to remove the skin. It is edible and very tasty.
Line a cookie sheet with parchment paper and spray with olive oil or avocado oil.
Place the individual pieces of squash on the sheet. Spray the squash lightly with oil and season with salt.
Wash and dry mini heirloom tomatoes. Spread them next to the squash on the cookie tray. Spray lightly with oil and season with salt.
Place in oven and set the timer to 20 minutes.
3. FOR THE SALMON:
If the salmon is bought fresh, remove it from the fridge. Otherwise, make sure it is properly defrosted from the freezer. Pat with a paper towel to remove some of the moisture.
Using a spoon or food brush, coat the salmon with the rub. Make sure to get the sides! Be as liberal as you want! The more rub, the more coffee flavor!
4. PUTTING IT ALL TOGETHER:
Once the squash and tomatoes have been roasting for 20 minutes, remove from oven. Make room on the cookie sheet for the salmon. Add seasoned salmon onto the cookie sheet.
Place back in the oven for 7 minutes - until the salmon is almost finished. Note - I like my salmon on the medium side.
Turn oven on broil. Broil for 2 minutes to finish off the salmon and add a nice crisp to the veggies.
Remove from oven and place on top of your bed of greens (I season greens lightly with olive oil, lemon juice, and pink salt - but anything you like on greens works).
Recipe by Eat Well with Sari