|2 servings||calories per servings 711||protein serving 38 g||carbs per serving 62 g||total fat per serving 19 g|
Also known as red salmon; the wild sockeye’s flesh becomes remarkably red due to its diet, which is naturally higher in plankton and crustaceans than other types of salmon. Poaching, which involves cooking food in a liquid at a low heat, allows the sockeye salmon’s bold flavor to shine while keeping the delicate flesh moist and intact. While ordinary turnips would run the risk of overpowering the salmon, hakurei turnips are much subtler. Glazing them in the concentrated poaching liquid yields a 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|
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!
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...