|2 servings||calories per servings 660||protein serving 35 g||carbs per serving 75 g||total fat per serving 23 g|
Poaching, which involves cooking food in a liquid at a low heat, allows the wild-caught salmon’s bold flavor to shine while keeping the delicate flesh moist and intact. While mature, spicy turnips would run the risk of overpowering the dish, baby turnips are much subtler. Glazing them in the concentrated poaching liquid yields a sweet and tender result.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel and halve onion. Dice 1 half; thinly slice remaining half.
• Peel and mince garlic.
• Pick and chop thyme leaves; reserve stems.
• Pick and chop parsley leaves; reserve stems.
• Trim and halve turnips.
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 begins to become translucent, 2-3 minutes.
• 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.
Season salmon on all sides with a total 1/4 teaspoon PeachDish Salt and chopped thyme.
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.
• 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.
• 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.
• Transfer salmon to a plate, skin-side up.
• Discard herb stems and about half of the liquid.
• 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.
• 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!
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...