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About the Dish

1 each Yellow Onion
2 cloves Garlic
3/4 cup Long Grain Rice
1/2 teaspoon PeachDish Salt
12 ounces Wild Alaskan Sockeye Salmon
2 sprigs Thyme
1/4 cup Cooking Sherry
1 packet Bragg Liquid Aminos
2 sprigs Parsley
6 ounces Root Vegetables
1 packet Turbinado Sugar
2 pats Butter
1 ounce Sliced Almonds
Per Serving
Calories 711
Total Fat 19 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 6 g
Cholesterol 97 mg
Sodium 1006 mg
Total Carbohydrates 62 g
Dietary Fiber 6 g
Sugar 3 g
Protein 38 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel and halve onion; dice 1 half, and thinly slice the other, keeping the 2 cuts separate. Peel and thinly slice garlic. Pick and chop thyme leaves; reserve stems. Pick and chop parsley; reserve stems. Trim turnip roots, and cut turnips in half.
Place a small saucepan over medium heat, and add 1/2 teaspoon cooking oil. When oil is hot and shimmering, add diced onion and half of garlic. Cook, stirring, until onion starts to become translucent, about 2-3 minutes.
Stir in rice and 1/4 teaspoon PeachDish Salt, cook while stirring until rice is shiny, about 1-2 minutes. Add 1 1/2 cups water and increase heat to high. Once liquid comes to a boil, reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to finish and serve.
Season salmon filets on all sides with 1/4 teaspoon PeachDish Salt and thyme.
Place a high-sided small sauté pan or saucepot over medium heat. Add remaining 1/2 teaspoon cooking oil, when oil is hot and shimmery add sliced onion and remaining garlic. Cook while stirring until fragrant and sliced onions begin to become translucent, about 1-2 minutes.
Add cooking sherry, Bragg Liquid Aminos, thyme and parsley stems, 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.) Increase heat to high, 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. Carefully turn salmon over, 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 herb stems and about half the liquid from the pot.
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 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 1 pat butter. Remove skin from each salmon filet, and discard. Serve salmon over rice with glazed turnips on the side. Enjoy!