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[Photo Credit: jgreghenry]
Spiced Salmon With Wine-Braised Shallots, Edamame and Sunchoke Puree
I perked right up when I saw this recipe on the delightful Gojee the other day. For about a week, a few pounds of sunchokes had been languishing in the walk-in fridge at work, and finally, I had an excuse to use them up. When you write specials on a daily basis, it can become very easy to become complacent and use the same starches for your dishes over and over again. This puree was killing two birds with one stone, therefore, allowing me to create an interesting hook in a normally boring aspect to our nightly prix fixe menu, and of course using up the unloved sunchokes.
This recipe was very amenable to swapping out the edamame for a leafy green if those are the nutrients you feel the need for, like swiss chard or kale, although I love the idea of eating edamame with salmon. I had one other tweak, however, which you may find very practical at home.
Instead of braising shallots for a single dish, why not pickle a whole bunch just to have around? You’ll find all sorts of uses for it, trust me. Pickled shallots add acidity in places where they are almost always welcome, and don’t have the aggressive onion component of raw or sautéd shallots. If you’re put off by the relative expensiveness of shallots (this assuming no one at your friendly neighborhood farmer’s market grows them1), feel free to substitute red onion.
Pickled Shallots:
For every one cup of julienned shallots:
1/2 cup Red Wine Vinegar
1/2 cup water
1 t mustard seeds
1 t coriander
1 bay leaf2
2 T Sugar
1/2 t salt
Set aside your sliced shallots in a heat-safe container and grab a stack of small plates or something similar to set near the container. It needs to press down on the shallots and keep them submerged once the liquid is in.
Combine all other ingredients in a sauce pot and bring to a boil
Once the pickling liquid is at a boil, turn off the heat and pour it over the shallots.
Put your weights on top of the shallots and cover immediately.
Leave your container out on the counter. For maximum flavor, let them cool down to room temperature as slow as > > possible.
Once at room temperature, it can go in the fridge. Keep the weight on the mass of shallots for a day or two. They’ll > keep in the fridge for a long time - pickling is, after all, a preservative process.
This is assuming nobody at your friendly neighborhood farmer’s markets. The shallots I buy from the lovely people at Community Organics in my neck of the woods are about 1/3rd the price of shallots at the grocery store. ↩
These three ingredients are the ones I like my pickled stuff to taste like. Substitute whatever you want. Most people use some combination of spices and hearty herbs. Some of the pre-bended pickling spices out there are actually pretty good. ↩](http://28.media.tumblr.com/tumblr_lvtcy8dblY1qbt8d9o1_500.jpg)
xtmp:
[Photo Credit: jgreghenry]
Spiced Salmon With Wine-Braised Shallots, Edamame and Sunchoke Puree
I perked right up when I saw this recipe on the delightful Gojee the other day. For about a week, a few pounds of sunchokes had been languishing in the walk-in fridge at work, and finally, I had an excuse to use them up. When you write specials on a daily basis, it can become very easy to become complacent and use the same starches for your dishes over and over again. This puree was killing two birds with one stone, therefore, allowing me to create an interesting hook in a normally boring aspect to our nightly prix fixe menu, and of course using up the unloved sunchokes.
This recipe was very amenable to swapping out the edamame for a leafy green if those are the nutrients you feel the need for, like swiss chard or kale, although I love the idea of eating edamame with salmon. I had one other tweak, however, which you may find very practical at home.
Instead of braising shallots for a single dish, why not pickle a whole bunch just to have around? You’ll find all sorts of uses for it, trust me. Pickled shallots add acidity in places where they are almost always welcome, and don’t have the aggressive onion component of raw or sautéd shallots. If you’re put off by the relative expensiveness of shallots (this assuming no one at your friendly neighborhood farmer’s market grows them1), feel free to substitute red onion.
Pickled Shallots:
For every one cup of julienned shallots:
- 1/2 cup Red Wine Vinegar
- 1/2 cup water
- 1 t mustard seeds
- 1 t coriander
- 1 bay leaf2
- 2 T Sugar
1/2 t salt
Set aside your sliced shallots in a heat-safe container and grab a stack of small plates or something similar to set near the container. It needs to press down on the shallots and keep them submerged once the liquid is in.
- Combine all other ingredients in a sauce pot and bring to a boil
- Once the pickling liquid is at a boil, turn off the heat and pour it over the shallots.
- Put your weights on top of the shallots and cover immediately.
- Leave your container out on the counter. For maximum flavor, let them cool down to room temperature as slow as > > possible.
- Once at room temperature, it can go in the fridge. Keep the weight on the mass of shallots for a day or two. They’ll > keep in the fridge for a long time - pickling is, after all, a preservative process.
This is assuming nobody at your friendly neighborhood farmer’s markets. The shallots I buy from the lovely people at Community Organics in my neck of the woods are about 1/3rd the price of shallots at the grocery store. ↩
These three ingredients are the ones I like my pickled stuff to taste like. Substitute whatever you want. Most people use some combination of spices and hearty herbs. Some of the pre-bended pickling spices out there are actually pretty good. ↩
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