INGREDIENTS:
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
DIRECTIONS:
1. Preheat 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. On 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. While 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. While 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. When 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. Divide roasted vegetables evenly between 2 plates and top with salmon. Spoon over tomato vinaigrette and serve.
Source: Chow
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