INGREDIENTS

For the vegetables:
  • 6 tablespoons extra virgin olive oil, divided
  • 5 ounces baby heirloom carrots
  • 5 ounces red baby beets
  • 7 ounces baby or fingerling potatoes, halved
  • salt and freshly ground black pepper to taste
  • 1 ½ tablespoons unsalted butter, melted
For the gremolata:
  • zest of 2 oranges (or lemons), finely chopped
  • ¼ cup fresh dill, finely chopped
  • 1 clove garlic, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • salt and freshly ground black pepper to taste
For the salmon:
  • 1 ½ pounds wild-caught Alaska king salmon fillet
  • 1 ½ tablespoons extra virgin olive oil
  • salt and freshly ground black pepper to taste
  • 2 teaspoons freshly squeezed lemon juice
For the kale:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • ½ clove garlic, minced
  • 5 ounces fresh kale, thoroughly washed,
  • stemmed and roughly chopped
  • salt and white pepper to taste

GUIDE / INSTRUCTIONS

For the vegetables:

Preheat oven to 375°F. Pour 3 tablespoons of the olive oil into a roasting pan, scatter and roll the carrots and beets in the oil and season with salt and pepper. Drizzle with additional olive oil. In a separate roasting pan, cut the potatoes. drizzle with 3 tablespoons olive oil and season. Place both roasting pans in oven and roast for 25-30 minutes or until tender and golden brown. Brush vegetables with butter before serving.

For the gremolata:

In a small bowl, mix all the ingredients together and set aside.

For the salmon:

Drizzle the salmon with olive oil and season with salt and pepper on each side. Heat the olive oil in a large cast iron skillet over medium-high heat. When the oil is hot, add the salmon skin side down and cook for 3 minutes. Flip the salmon and cook for another 2-3 minutes or until cooked through. Drizzle with lemon juice before serving.

For the kale:

In a large skillet over medium-high heat, warm the olive oil and butter. Add the shallots and garlic and cook for 1 minute. Add kale and cook for 3 minutes, stirring often, until it’s wilted and bright green. Season with salt and pepper. Top the salmon with the gremolata and serve with roasted vegetables, potatoes and kale.

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