Page 99 - Tracy Anderson Magazine - Fall 2021

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