Slow-Cooked Salmon with Turnips and Swiss Chard

Ingredients

• •4 pieces 6-ounce pieces skinless salmon fillet
• •4 tablespoons olive oil, divided
• •1 teaspoon finely grated lemon zest
• •1 to taste Kosher salt
• •4 cloves garlic cloves, peeled, smashed
• •1½ pounds small turnips
• •1 to taste Freshly ground black pepper
• •2 bunches Swiss chard
• •1 small shallot
• •¼ cup chopped fresh cilantro
• •¼ cup chopped fresh flat-leaf parsley
• •1 tablespoon fresh lime juice
• •1 teaspoon toasted sesame oil
• •1 tablespoon Toasted sesame seeds

Cooking Instructions

1. 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.

   35 min

2. 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.

   25 min

3. 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.

   5 min

4. 4.

   Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.

   2 min