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
• 
  

• 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

Caramelized Onion and Shallot Dip

A trip back to the 50's and 60's....

Romulo Yanes

INGREDIENTS

• 2 pounds large yellow or white onions, thinly sliced
• 2 large shallots, thinly sliced (about 6 ounces total)
• 4 sprigs thyme
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 2 tablespoons Sherry vinegar
• 2 cups sour cream
• 1/4 cup minced fresh chives
• 1/4 cup plain whole-milk Greek yogurt
• 2 teaspoons onion powder

• Preheat oven to 425°. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.
• Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45–55 minutes.
• Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.
• Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. DO AHEAD Dip can be made 3 days ahead. Cover; chill.

NUTRITIONAL INFORMATION

1 serving contains:

• Calories (kcal) 140
• Fat (g) 9
• Saturated Fat (g) 4
• Cholesterol (mg) 20
• Carbohydrates (g) 9
• Dietary Fiber (g) 1
• Total Sugars (g) 4
• Protein (g) 2
• Sodium (mg) 45