This recipe is a special requests on how to use… patty pans! And it just so happens I have a FAVOURITE dish I like to make for people that includes- patty pans! As well as local salmon (generally caught by yours truly) and a sweet & creamy dill sauce because everything always arrive at the same time, in the same season.
Patty pans are adorable small round squashes that have an interior texture similar to a zucchini. They chop up and roast the exact same way so you can generally use them the same way you would most other squashes! This is my go-to dish however I also love them in Curries, Biriyanis, Salads (roasted), Stir Fry’s and more!
Do you grow or use patty pans? I would love to hear more interesting facts or ways to use! Share below in the comments!
Enjoy! Let me know if you try this one out 🙂
INGREDIENTS
-
- 3 – 4 small – medium sized Patty Pan Squash, cut into bite sized pieces
- 1 small head of cauliflower, chunked into florets or smaller
- 1 small head of broccoli, chunked into florets or smaller
- 4 – 6 small mini potatoes, halved (optional)
- 1 small yam, diced (could use carrots as well)
- 1 small onion, diced
- 1 whole lemon, zested & squeezed (optional)
- 1/2 – 1 cup of fresh herbs from your garden such as dill, parsley, chives, green onions, sage, rosemary, oregano, etc.
- Sea Salt, Fresh Cracked Pepper and Olive or Avocado oil to coat
- Blend all of these ingredients together until well coated in a bowl. Set aside in a fridge until ready to use.
- 2 Salmon Fillets
- 1 whole lemon, sliced thinly
- Seat Salt, Fresh Cracked Pepper and Brown or Coconut Sugar
- Fresh herbs such as Dill or Chives
- 1 – 2 tbsp Butter, Ghee or Coconut Oil
DILL SAUCE
Adjust according to your taste preference! 🙂
-
- 1/4 cup Mayo
- 1/4 cup Butter or Ghee
- 2 – 4 tbsp Maple Syrup or Honey
- 1 whole Lemon, juiced & zested
- 2 – 4 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 – 2 tbsp Honey Dijon (optional)
- 1/2 – 1 cup Fresh Dill
- 1/2 – cup Fresh Chives (optional)
- 4 Garlic Cloves, crushed & finely diced (add at the very end for added nutrients and flavour)
- Sea Salt & Fresh Cracked Pepper to Taste
INSTRUCTIONS
-
- VEGGIE INSTRUCTIONS
- Get your oven pre-heating to 425°F.
- While that is heating, grab your bowl of veggies from the fridge and spread out evenly on a baking tray or deep dish, lined with parchment paper. Ideally give them enough space so that they do not overlap on each other!
- Once the oven is preheated you can bake for 15min, check / stir and then cook for another 15 – 20min or until golden brown!
-
Salmon INSTRUCTIONS
- Next, prep your salmon. I like to bake mine on the BBQ (if I REALLY have my act together I will soak a cedar plank and do it THAT way) however, you can also bake it in the oven at 350°F as well. I do recommend doing a fast pan sear on the flesh before baking if you feel confident enough! Use lots of butter! And then bake in the oven with the remaining ingredients (uncovered or not – your preference) for 10 – 20min depending on the thickness.
- However, if you are using the BBQ (which is how I generally do it in the summer), I will wrap it in tin foil with all of the listed salmon ingredients inside and BBQ on high-medium for about 15-20min depending on the thickness. You’ll know they’re cooked when they start to flake and ooze delicious white fat!
-
SAUCE INSTRUCTIONS
- While everything is baking, get your sauce melting!
- Throw all of your ingredients in a small pot on the stove and set on a low temperature, stirring semi-frequently.
- Add more of any ingredient to get the right taste for your preference!
-
SERVING INSTRUCTIONS
- I love to serve the bed of veggies all on the bottom of my plate, topping it with Salmon, Dill sauce and any extra herbs, sprouts or seasonings! I also add EXTRA sauce so that it drizzles down and soaks into all of the veggies (DROOL).
- ENJOY!
With love,
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!
