About the Dish

Per Serving
Calories 610
Total Fat 22 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 950 mg
Total Carbohydrates 59 g
Dietary Fiber 6 g
Sugar 4 g
Protein 43 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Farmhouse Ale

Beer and fish—if it’s battered, that's a no-brainer, but if it isn't how do you match a beer to a flaky fish that's just screaming for an acidic white wine? When it comes to fish, you need a beer with lots of fruit and a little hop bite, which brings us to our favorite beer to pair with fish. The farmhouse ale brings the sweet of wheat along with a nice dose of hop bitterness. For this dish of salmon, rice, and celery we suggest a farmhouse ale as the perfect accompaniment. Consider Burial Brewing's Blade & Sheath, out of Asheville, NC.

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon French Picnic salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Dice celery. • Peel and dice onion. • Pick and chop parsley leaves. • Chop salmon into small (pea-size or smaller) pieces.
3
In a bowl, combine celery, 2 tablespoons onion (reserve remaining onion for later use), mayonnaise, mustard, vinegar, capers, half of parsley, 1/4 teaspoon French Picnic salt and 1/8 teaspoon black pepper.
4
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add remaining onion. Cook, stirring occasionally, until onion is lightly browned and translucent, about 2 minutes.
5
• Add salmon. Cook without disturbing until lightly browned on bottom, about 3 minutes. • Turn salmon. Stir in 1/4 teaspoon French Picnic salt. Cook, stirring, until salmon is just opaque throughout. Taste and adjust seasoning as desired.
6
• Divide rice between 2 plates. • Divide salmon between plates. Top with celery remoulade. • Garnish with remaining parsley, and enjoy!

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