Fall vegetables are here! Use leeks and turnips in this easy delicious, gluten free dinner.
1 whole side of wild sockeye salmon (cut into 4 portions)
1 tbsp vegetable oil
2 small organic leeks (thoroughly washed, and finely sliced into rondelles)
8 organic Hakurai turnips (peeled and quartered)
Greens of the turnips (washed and chopped)
½ bunch pea shoots (chopped in half)
3 tbsp organic olive oil
2 tsp organic butter
100 gr fresh organic goat cheese
2 tbsp white wine vinegar
1 tbsp honey
4 sprigs rosemary (de-stemmed and chopped)
1/2 cup water
Salt the portioned fish on a plate and set to the side.
Then, make the sauce by combining water, vinegar, and honey, in a small sauce pan and bringing to a boil. Once boiling, add in goat cheese and whisk vigorously to combine. Once combined, add in chopped rosemary and set aside somewhere warm to infuse.
Next, get a medium pot of salted water on the boil.
Next, chop and prepare all the veggies and set aside.
Once the water is boiling add in prepared turnips, boil for 5 minutes or until just cooked. Drain and refresh in cold water.
Next, begin sautéing leeks in the olive oil sauté for 7 minutes or until soft. Once the leeks are soft put another pan on med-high heat for the salmon. Add a 1 tbsp of vegetable oil. Once hot, lay the sockeye salmon skin side up in the pan. Cook 3-5 minutes on one side, or until a nice golden crust appears, then flip and cook another two on the skin side.
While the fish is cooking add in the cooked turnips to the leek pan, followed by the chopped turnip greens cook until warmed through and the turnip greens wilt. Once wilted throw in the chopped pea shoots and turn off the heat. Give it all a good stir and add salt and pepper to taste.
Plate the veg medley next to the salmon on the plate and drizzle with the warm rosemary goat cheese sauce!