Salmon with vegetables and Robust Romesco
Jul 05, 2024
Recipe provided by Roots at Heart as demonstrated at The Bend Farmers Market
Ingredients:
Salmon Fillet
4 Turnips
2 Garlic Scapes
Mixed Greens (in this case we used Asian greens)
Robust Romesco
Avocado Oil
Sea Salt & Black Pepper (or to taste)
Directions:
1. Begin by cutting the turnips into small, even slices. Chop the Parsley: Finely
chop the parsley into thin slices. Slice the Garlic Scapes: Thinly slice the garlic
scapes to complete your vegetable prep.
2. Pour a generous amount of avocado oil into a large skillet. Set the skillet over
medium heat, allowing the oil to warm until it becomes more fluid and begins
to shimmer. Prepare the Salmon: You can choose to cook the salmon as a whole
filet or cut it into cubes for a different presentation. Cook the Salmon: Carefully
place the salmon into the heated oil. Cook until the outer side of the salmon
develops a beautiful golden color. Flip and Finish: Gently flip the salmon to the
other side and continue cooking until it also turns golden and is cooked to your
desired doneness.
3. In a separate skillet, pour in some avocado oil. Allow the oil to warm up over
medium heat until it shimmers. Once the oil is hot, add the sliced turnips and
garlic scapes. Sauté for about 2 minutes, stirring occasionally. After 2 minutes,
sprinkle in the sliced parsley. Sauté briefly until the parsley is just wilted.
4. Prepare the Plate: Begin by placing a generous layer of Asian greens or mixed
greens on the base of the plate. Layer the sautéed turnips and garlic scapes
with parsley over the greens. Place the pan-seared salmon on top of the
vegetables. For a finishing touch, drizzle with Robust Romesco.