The sautéed veggies can be eaten on their own or atop fish, chicken, or beef. In this recipe, the bulb of the beet, a root or earth vegetable, is cooked along with its greens, providing a nutritious way to use the whole food. Since root veggies grow directly in the earth, which is the element associated with Stomach and Spleen, the essence of beets and onions naturally support your Stomach function. Peas help to move what is “stuck” in the body.

The sautéed veggies can be eaten on their own or atop fish, chicken, or beef. In this recipe, the bulb of the beet, a root or earth vegetable, is cooked along with its greens, providing a nutritious way to use the whole food. Since root veggies grow directly in the earth, which is the element associated with Stomach and Spleen, the essence of beets and onions naturally support your Stomach function. Peas help to move what is “stuck” in the body.

Yields1 Serving
 3 cloves garlic, diced
 1 Tablespoon of olive oil
 Pinch of salt
 1 bunch of baby beets, peeled and thinly sliced
 Tops from 1 bunch baby beets, chopped
 1/2 Vidalia onion, chopped
 1 cup of peas, shelled
 4 salmon patties (or other fish)*
1

Heat a large sauté pan.

2

Add the olive oil, garlic, and a pinch of salt. Sauté 1-2 minutes until the garlic is fragrant.

3

Add the baby beets and sauté over medium heat for about 5 minutes.

4

Add the Vidalia onion and continue to cook without stirring until the onion begins to brown.

5

Once the onion begins to carmelize, add the peas and mix with a wooden spoon.

6

Then add the beet tops and cook for about 5 minutes.

7

Reduce the heat to low and add the salmon patties to the pan.

8

Cook until the bottom of each patty is browned.

9

Then flip the patties over and cook until heated through.

10

Spoon the vegetables on top of the salmon and serve.

11
12

* Salmon burgers were used in this recipe. Feel free to substitute with another type of fish. The vegetables could also be eaten over rice without an added protein.

CategoryCooking Method

Ingredients

 3 cloves garlic, diced
 1 Tablespoon of olive oil
 Pinch of salt
 1 bunch of baby beets, peeled and thinly sliced
 Tops from 1 bunch baby beets, chopped
 1/2 Vidalia onion, chopped
 1 cup of peas, shelled
 4 salmon patties (or other fish)*

Directions

1

Heat a large sauté pan.

2

Add the olive oil, garlic, and a pinch of salt. Sauté 1-2 minutes until the garlic is fragrant.

3

Add the baby beets and sauté over medium heat for about 5 minutes.

4

Add the Vidalia onion and continue to cook without stirring until the onion begins to brown.

5

Once the onion begins to carmelize, add the peas and mix with a wooden spoon.

6

Then add the beet tops and cook for about 5 minutes.

7

Reduce the heat to low and add the salmon patties to the pan.

8

Cook until the bottom of each patty is browned.

9

Then flip the patties over and cook until heated through.

10

Spoon the vegetables on top of the salmon and serve.

11
12

* Salmon burgers were used in this recipe. Feel free to substitute with another type of fish. The vegetables could also be eaten over rice without an added protein.

SALMON WITH SAUTEED BEETS AND PEAS
One Response to SALMON WITH SAUTEED BEETS AND PEAS
  1. Comment *I did this just with the vegetables and it was so delicious! I forgot to peel the beets, but didn’t notice the skins on.


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