Slow Cooked Salmon with Turnips and Swiss Chards

Well, I guess I like salmon more than I thought...Power foods! Serves 4

INGREDIENTS

• 4 6-oz. pieces skinless salmon fillet
• 4 tablespoons olive oil, divided
• 1 teaspoon finely grated lemon zest
• Kosher salt
• 4 garlic cloves, peeled, smashed
• 1½ pound small turnips, scrubbed, halved, quartered if large
• Freshly ground black pepper
• 2 bunches Swiss chard
• 1 small shallot, finely chopped
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh flat-leaf parsley
• 1 tablespoon fresh lime juice
• 1 teaspoon toasted sesame oil
• Toasted sesame seeds (for serving
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• Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 Tbsp. olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare (mostly opaque but still slightly translucent in the center), 30–35 minutes.
• Meanwhile, combine turnips, 1 Tbsp. olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.
• While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt.
• Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.

WINE PAIRING

• Choose something acidic and fruity, like Division-Villages “l’Isle Verte” 2013 Chenin Blanc ($20), produced in Portland, OR, from Washington State grapes.

RECIPE BY Renee Erickson

PHOTOGRAPH BY Michael Graydon + Nikole Herriott

NUTRITIONAL INFORMATION

Calories (kcal)450 Fat (g) 26 Saturated Fat (g) 4 Cholesterol (mg) 95 Carbohydrates (g) 17 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 37 Sodium (mg) 370

Grilled Shrimp with Chile, Cilantro, and Lime

I love shrimp in the shell.  It's not something that Americans like to deal with.  All over southern Europe and South America, shrimp cooked in there shells.  It adds a depth to the flavor of the cooked shrimp.  Kind of like cooking it in its own stock.  Serves 4

PHOTOGRAPH BY Tuukka Koski

INGREDIENTS

• 16 jumbo shrimp, unpeeled, preferably head-on
• 6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
• 4 tablespoons vegetable oil, divided, plus more for grill
• 2 teaspoons turmeric
• 30 cilantro sprigs, chopped
• 10 long red chiles (such as Holland or Anaheim), stemmed
• 8 garlic cloves
• 2 1' pieces ginger, peeled
• 1/4 cup fresh lime juice
• 2 tablespoons palm sugar or (packed) light brown sugar

• Combine shrimp, 2 Tbsp. fish sauce, 2 Tbsp. oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
• Purée 4 Tbsp. fish sauce, 2 Tbsp. oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
• Serve immediately with sauce.
  
  
  

NUTRITIONAL INFORMATION

4 servings (main), one serving contains:

• Calories (kcal) 250
• Fat (g) 15
• Saturated Fat (g) 1.5
• Cholesterol (mg) 45
• Carbohydrates (g) 22
• Dietary Fiber (g) 2
• Total Sugars (g) 13
• Protein (g) 10
• Sodium (mg) 2140