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

Roasted Salmon with Potatoes and Herbed Creme Fraiche

I only use wild caught salmon and I'm not a fan of the skin on.  The fish is aromatic with a strong taste as it is (if wild caught) that I always have the fishmonger remove the skin. My local fishmonger, a small business owner, swears that her farm raised is just as tasty but I swear, it is not as beneficial as wild caught.  And if I'm going to eat salmon, it better be good for me! Serves 4.

INGREDIENTS

POTATOES

• 1½ pound small waxy potatoes, scrubbed
• Kosher salt
• 2 tablespoons olive oil

SALMON AND ASSEMBLY

• 1 1½-lb. piece skin-on salmon
• 1 tablespoon olive oil, plus more for drizzling
• Kosher salt
• ½ cup crème fraîche
• 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
• 2 radishes, trimmed, thinly sliced

POTATOES

• Place potatoes in a medium saucepan and add cold water to cover by 1”; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15–20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.

SALMON AND ASSEMBLY

• Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 Tbsp. oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10–15 minutes. Break up salmon into pieces, removing skin if desired.
• Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
• Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.

WINE PAIRING

• For a rich dish like this, Erickson likes àMaurice Cellars 2012 Columbia Valley Viognier ($28), a white with hints of honey from one of her favorite local wineries.

RECIPE BY Renee Erickson

PHOTOGRAPH BY Michael Graydon + Nikole Herriott

NUTRITIONAL INFORMATION

Calories (kcal) 530 Fat (g) 26 Saturated Fat (g) 7 Cholesterol (mg) 115 Carbohydrates (g) 32 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 38 Sodium (mg) 340