Slow Cooked Salmon With Turnips And Swiss Chard Recipes

SLOW-COOKED SALMON WITH TURNIPS AND SWISS CHARD

Slow-Cooked Salmon with Turnips and Swiss Chard image

This low-heat method is very gentle, lending the salmon a velvety texture.

Provided by Renee Erickson

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 6-ounce pieces skinless salmon fillet
4 tablespoons olive oil, divided
1 teaspoon finely grated lemon zest
Kosher salt
4 garlic cloves, peeled, smashed
1 1/2 pounds small turnips, scrubbed, halved, quartered if large
Freshly ground black pepper
2 bunches Swiss chard
1 small shallot, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
Toasted sesame seeds (for serving)

Steps:

Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 tablespoons 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 tablespoon 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 tablespoon 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.

ROASTED SALMON WRAPPED IN SWISS CHARD

Roasted Salmon Wrapped in Swiss Chard image

Wrapped in Swiss chard and topped with lemon and tarragon, salmon tastes sweet and fresh.

Provided by Martha Stewart

Categories Salmon Recipes

Time 30m

Number Of Ingredients 6

Ingredients

Coarse salt and ground pepper
2 tablespoons unsalted butter, room temperature
2 tablespoons finely chopped fresh tarragon
2 teaspoons grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
4 leaves Swiss chard, stalks trimmed
4 (6 to 8 ounces each) skinless salmon fillets

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside.
Place chard leaves in boiling water; cook until tender, about 4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet.
Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.

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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.
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