Name: Slow-Cooked Salmon with Turnips and Swiss Chard
Yield: 4 servings
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)

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Slow-Cooked Salmon with Turnips and Swiss ChardMichael Graydon and Nikole Herriott

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

Recipe information

Yield
4 servings

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)

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.