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Sumac Salmon with Roasted Kohlrabi and Tomato Vinaigrette

Sumac Salmon with Roasted Kohlrabi and Tomato Vinaigrette
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2 servings Easy
Total: Active:
0 Ratings 

Ingredients (12)

  • 10 ounces kohlrabi
  • 1 sweet potato
  • 3 1/2 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • 1 shallot
  • 2 plum tomatoes
  • 1 tablespoon sherry vinegar
  • 2 fillets wild Alaskan salmon
  • 1/2 tablespoon sumac
  • 2 sprigs mint
  • 1/4 bunch basil
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Not-just-any-old salmon calls for not-just-any-old preparation! Meet our wild-caught, sustainably sourced Alaskan catch, dry-rubbed with sumac, a bright and fresh Middle Eastern berry, and topped with a chunky plum tomato vinaigrette. You’ll also roast kohlrabi, a seasonal root vegetable with the texture of a turnip. This worldly, unique recipe will keep you on your toes!

Tips for Salmon and Fish

Instructions

  1. 1Preheat oven to 425°F. Halve tomatoes and discard seeds. Finely chop. Peel shallot and mince. Rinse mint and basil and pick leaves, discarding stems. Peel kohlrabi and cut into 1/2-inch pieces. Rinse sweet potato and cut into 1/2-inch pieces. Rinse salmon and pat very dry with paper towel.
  2. 2On a baking sheet, toss kohlrabi and sweet potato with 1 tablespoon olive oil, salt, and pepper. Arrange in single layer and roast until golden and tender, about 18 minutes.
  3. 3While vegetables roast, heat 1 tablespoon olive oil in a small pan over medium heat. When oil is shimmering, add shallot and tomato and cook until soft and saucy, about 10 minutes. Remove from heat and stir in sherry vinegar. Taste and add salt and pepper as needed. Set aside.
  4. 4While tomatoes cook, pat salmon dry again with paper towel. Sprinkle flesh sides with sumac and season with salt and pepper. Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add salmon, flesh-side down, and cook until golden and medium rare, 3 to 4 minutes per side.
  5. 5When vegetables are roasted, add mint, basil, and 1/2 tablespoon olive oil to baking sheet and toss to wilt. Taste and add salt and pepper as needed.
  6. 6Divide roasted vegetables evenly between 2 plates and top with salmon. Spoon over tomato vinaigrette and serve.
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