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About the Dish

3/4 cup Brown Rice
12 ounces Wild-Caught Chopped Salmon
1/4 cup Chinese Southern Belle My Sweet Hottie (Sweet Chili Peach sauce)
1 1/2 ounces Green Onion
4 ounces Carrot
4 ounces Sugar Snap Peas
1 tablespoon Anson Mills Benne Seed
Per Serving
Calories 650
Total Fat 20 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 410 mg
Total Carbohydrates 69 g
Dietary Fiber 8 g
Sugar 12 g
Protein 45 g
Chef Seth Freedman

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.

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher 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, leaving covered until ready to serve.
2
MISE EN PLACE • Cut onion whites into 1-inch lengths. Finely chop greens, keeping white and green parts separate. • Have carrots lengthwise, and slice thinly crosswise at an angle. • Discard pea tips; halve peas crosswise at an angle. • Chop salmon into 1/2-inch pieces.
3
• Place a large sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring, until slightly translucent, 2-3 minutes. • Season to taste with kosher salt. Transfer to a bowl or plate.
4
• To the sauté pan, add 1/2 teaspoon cooking oil. When oil is hot, add carrots. Cook until carrots are slightly tender, 2-3 minutes. • Add peas. Cook, stirring until peas begin to darken, 1-2 minutes. Season to taste with kosher salt. • Transfer to onion dish.
5
• To the pan, add 1/2 teaspoon cooking oil. When oil is hot, add salmon in an even layer. Cook without disturbing until opaque about half way up, 1-2 minutes. • Turn pieces over. Cook until almost fully opaque, about 1 minute. • Stir in My Sweet Hottie sauce, and remove from heat.
6
• Fluff rice with a fork, and divide between 2 bowls. • Top each bowl with half of the salmon and vegetables. • Garnish with onion greens and benne seeds, and enjoy!
7