About the Dish

1 Onion
2 cloves Garlic
3/4 cup Long Grain Rice
1/2 teaspoon PeachDish Salt
8 ounces Wild-Caught Alaskan Keta Salmon
2 sprigs Thyme
1/4 cup Cooking Sherry
1 teaspoon Bragg Liquid Aminos
2 sprigs Parsley
6 ounces Turnip
1 packet Turbinado Sugar
2 pats Butter
1 ounce Sliced Almonds
Per Serving
Calories 660
Total Fat 23 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 6 g
Cholesterol 115 mg
Sodium 920 mg
Total Carbohydrates 75 g
Dietary Fiber 5 g
Sugar 11 g
Protein 35 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.

Saison

It should not take a scholar to realize Saison is a seasonal beer—it literally means season in French. Brewed in the winter with leftovers from the harvest, Saisons were consumed over the summer months. Brewing in winter alleviated the hardest part of making beer, which is the cooling of the hot wort (wich was incredibly hard in pre-industrial rural Wallonia). The delicate salmon will pair nicely with a fruity Saison that has a little spice.

Wild Heaven Brewings White Blackbird - Decatur, GA

Pinot Gris - C. Otago New Zealand

There’s a rich, honeycomb texture to a pinot gris that resonates with almonds. The wine’s concentration easily stands up to the weight of the salmon.

Carrick Bannockburn Pinot Gris Central Otago

METHOD

1
MISE EN PLACE • Peel and halve onion. Dice 1 half; thinly slice the other. • Peel and thinly slice garlic. • Pick and chop thyme leaves; reserve stems. • Pick and chop parsley leaves; reserve stems. • Trim and halve turnips.
2
Place a small saucepan over medium heat. Add 1/2 teaspoon cooking oil. When oil is hot, add diced onion and half of garlic. Cook, stirring, until onion starts to become translucent, 2-3 minutes.
3
• Stir in rice and 1/4 teaspoon PeachDish Salt. Cook, stirring, until rice is shiny, 1-2 minutes. • Add 1 1/2 cups water. Increase heat to high. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
4
Season salmon on all sides with a total 1/4 teaspoon PeachDish Salt and chopped thyme.
5
Place a deep sauté pan or sauce pot over medium heat. Add 1/2 teaspoon cooking oil. When oil is hot, add sliced onion and remaining garlic. Cook, stirring, until onion begins to become translucent, 1-2 minutes.
6
• Add cooking sherry, liquid aminos, thyme and parsley stems, turnips and sugar. • Stir in just enough water to cover turnips (about 4 cups.) Increase heat to high.
7
• When liquid boils, reduce heat to low. Add salmon, skin side down (fillets should be not quite submerged). • Cook below a simmer 6-8 minutes. • Carefully flip salmon. Cook until fish is opaque throughout, 1-2 minutes.
8
• Transfer salmon to a plate, skin-side up. • Discard herb stems and about half of the liquid.
9
• Increase heat to medium-high. • When liquid simmers, cook, stirring occasionally, until turnips are tender and liquid glazes them. • Remove pan from heat. Stir in chopped parsley and 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
10
• Fluff rice with a fork. Stir in almonds and remaining 1 pat butter. • Divide rice between 2 plates. • Discard salmon skin. Serve salmon over rice with glazed turnips on the side. Enjoy!

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