|2 servings||calories per servings 711||protein serving 38 g||carbs per serving 62 g||total fat per serving 19 g|
Poaching, which involves cooking food in a liquid at a low heat, allows salmon’s unique flavor to shine through while keeping the delicate flesh moist and intact. While ordinary turnips would run the risk of overpowering the salmon, hakurei turnips are subtler. Glazing them in the concentrated poaching liquid yields a slightly sweet and tender result.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||6 g|
Make the rice: In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place on high heat, and bring to a simmer. Cover, reduce heat to low, and cook 40-45 minutes, or until all liquid has been absorbed and rice is tender. Remove from heat and keep covered. While the rice cooks, prepare your mise en place: Pick and chop thyme leaves; reserve stems. Pick and chop parsley; reserve stems. Peel and thinly slice garlic. Trim turnip greens and roots, then cut turnips in half through the root end.
Season salmon filets on all sides with 1/4 teaspoon PeachDish Salt and chopped thyme.
In a small sauté pan or saucepot that is at least 2” deep, combine thyme and parsley stems, garlic, Bragg Liquid Aminos, cooking sherry, 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.) Place over high heat, 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, then flip 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 about 1/2 the liquid from the pot along with the herb stems.
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 chopped 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 pat butter.
Remove skin from each salmon filet, and discard. Serve salmon over rice with glazed turnips on the side. Enjoy!
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.Learn More...