Page 98 - Tracy Anderson Magazine - Fall 2021
P. 98
SLOW ROAST SALMON
WITH FENNEL AND ROASTED
CHEF’S
SQUASH (serves 4 to 6) CHOICE!
Need a healthy alternative for
Thanksgiving this year? This dairy-
INGREDIENTS free turkey roulade dish is a great
1 delicata squash, scrubbed clean, low-carb option. It’s also a nice
cut in half, seeded, and sliced into way to level up your dinnertime
¼- to ½-inch rounds or have a healthy date night
this autumn.
1 kabocha squash, scrubbed clean,
cut in half, seeded, and sliced into
¼- to ½-inch chunks
3 Tbsp olive oil
1 tsp salt HERB-CRUSTED TURKEY ROULADE WITH CHESTNUT
¼ tsp freshly ground black pepper AND OLIVE STUFFING (serves 4)
1 fennel bulb, cored and sliced thin
6 (5-oz) salmon fillets, deboned and skin INGREDIENTS
removed
1 cup panko, toasted
1 lemon, juiced and zested ¼ cup olive oil, plus ½ cup olive oil,
¼ cup kalamata olives, pitted and minced divided
2 cups dry white wine
1 cup roasted peeled chestnuts, diced Freshly ground black pepper to taste
10–12 dill fronds (for garnish)
2 bunches fresh parsley, finely chopped, 1 bunch rosemary, leaves picked and
divided finely chopped
1. Preheat oven to 425°F. Rub 2 tsp, plus 1 Tbsp salt, divided 1 bunch sage, leaves picked and finely
delicata and kabocha squashes Zest of 1 lemon chopped (set aside 12 leaves for garnish)
with olive oil, sprinkle with salt and 2 cups butternut squash zoodles
pepper, and spread on a parchment- 2 lbs turkey breast, butterflied
lined sheet tray in a single layer. 8 prunes, cut in quarters
2. Place in oven and roast for
20 minutes. Flip over each slice and 1. Preheat oven to 350°F. Add panko, kalamata olives, chestnuts, fresh parsley,
roast for another 15 minutes or until 1 tsp salt, and lemon zest to a food processor and pulse to combine.
golden brown and crispy on outside 2. Place butterflied turkey breast flat on a clean cutting board and pat filling
and tender on inside. evenly into center of breast (about ¼-inch-thick depth), then starting from left
3. Turn oven down to 300°F. In a flap, roll up from cut side to other side and press to seal closed.
shallow baking dish, place fennel on 3. Using butcher’s twine, tie and roll breast to secure filling, tying rounds about
bottom, then nestle salmon fillets ½-inch thick, then looping twine underneath each loop and around to the
on top. Season with salt, pepper, other, then tie it off. Drizzle ¼ cup olive oil over outside, sprinkle with 1 Tbsp
and lemon zest on top of fish, then salt and pepper, then roll in rosemary and sage.
drizzle with lemon juice. 4. In a hot pan, sear turkey breast on both sides, until golden brown, then place
4. Pour white wine into pan, then CHEF’S in oven for 20 to 35 minutes, until a thermometer comes out at 165°. Allow to
cover with foil and bake for CHOICE! rest for 15 minutes for juices to redistribute, then slice into ½-inch rounds.
20 minutes. Slow roasting is a great 5. In a hot pan, heat ½ cup olive oil then add 12 sage leaves, allowing them to
5. To serve, place salmon on a platter way to cook fish so that crisp, then remove to paper towel and add butternut squash zoodles to hot
with cooked fennel, then pour some it’s super soft and pan and season with remaining 1 tsp salt and black pepper to taste. Cook until
wine sauce over top. Scatter roasted stays juicy. softened but still with texture (about 5 to 6 minutes). Add prunes to zoodles
squashes around platter and top and remove from heat.
with dill fronds for garnish. 6. On a platter, place sliced turkey roulade, butternut squash zoodles and
prunes, and top with crispy sage leaves.
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