Wild Alaskan Sockeye Salmon with Almond Pilaf & Glazed Baby Root Veg
Also known as red salmon; the wild sockeye’s flesh becomes remarkably red due to its diet, which is naturally higher in plankton and crustaceans than other types of salmon. Poaching, which involves cooking food in a liquid at a low heat, allows the sockeye salmon’s bold flavor to shine while keeping the delicate flesh moist and intact. While ordinary turnips would run the risk of overpowering the salmon, hakurei turnips are much subtler. Glazing them in the concentrated poaching liquid yields a sweet and tender result.