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About the Dish

  • Brown Rice

    Brown Rice

  • PeachDish Salt

    PeachDish Salt

  • Salmon Fillet

    Salmon Fillet

  • Thyme


  • Parsley


  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Sherry Vinegar

    Sherry Vinegar

  • Hakurei Turnips

    Hakurei Turnips

  • Turbinado Sugar

    Turbinado Sugar

  • Sliced Almonds

    Sliced Almonds

  • Butter



Make the rice: In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place on high heat, and bring to a simmer. Cover, reduce heat to low, and cook 40-45 minutes, or until all liquid has been absorbed and rice is tender. Remove from heat and keep covered. While the rice cooks, prepare your mise en place: Pick and chop thyme leaves; reserve stems. Pick and chop parsley; reserve stems. Peel and thinly slice garlic. Trim turnip greens and roots, then cut turnips in half through the root end.
Season salmon filets on all sides with 1/4 teaspoon PeachDish Salt and chopped thyme.
In a small sauté pan or saucepot that is at least 2” deep, combine thyme and parsley stems, garlic, Bragg Liquid Aminos, cooking sherry, turnips and sugar. Add just enough water to cover the turnips (this will vary depending on the size of your pan, but should be 3-5 cups.) Place over high heat, and bring to a boil.
As soon as the liquid boils, reduce heat to low. Add salmon filets to the liquid, skin side down; they should be not quite submerged. Poach on low heat (liquid should be very hot, but not simmering) 6-8 minutes, then flip and cook until the fish is firm to the touch and opaque throughout, 1-2 minutes more.
Remove cooked salmon from the pan, and transfer to a plate, skin side up, to keep warm. Remove and discard about 1/2 the liquid from the pot along with the herb stems.
Increase heat to medium-high and bring liquid to a steady simmer. Cook until turnips are tender and liquid has reduced to a glaze, about the viscosity of a light syrup. Remove pan from heat. Stir in chopped parsley and 1 pat butter. Taste and adjust seasoning as desired with remaining PeachDish salt.
Fluff rice with a fork. Stir in almonds and remaining pat butter.
Remove skin from each salmon filet, and discard. Serve salmon over rice with glazed turnips on the side. Enjoy!