Cedar Planked Line Caught Sockeye Salmon, Hakurei Turnip and Walla Walla Onion Purée with a Green Bean, Cherry Tomato and White Corn Relish
This healthy seafood dish is full of color and layers of endless flavor.
2 lb. peeled, medium dice Hakuri turnips
½ lb. Walla Walla onions or another sweet onion
2 tbsp. butter
¼ cup heavy cream
Salt to taste
Pepper to taste
½ lb. green beans, ends snipped, cut into matchsticks
1 tbsp. Dijon mustard
1 lemon, juiced
3 tbsp. sherry vinegar
½ cup good quality extra-virgin olive oil
1 pint cherry tomatoes, halved
4 ears local sweet corn, shaved off husk
3 tbsp. basil leaves, picked, chopped
2 tbsp. finely chopped garlic cloves
1 serrano pepper, seeded, finely chopped
4 5-oz. portions sockeye salmon fillet
½ cup brown sugar
½ cup sea salt
2 tbsp. finely chopped orange zest
- Place turnips and onions in sauce pot and cover with water. Bring to a boil and cook until turnips are easily pierced with knife, but not mushy. Strain off liquid. Add ingredients to food processor or blender and puree until smooth, adding butter and heavy cream. Adjust seasoning with salt and white pepper. Hold warm.
- Bring sauce pot of water to a boil, add green beans and cook for 3 minutes. Pull out green beans and place in ice water to stop cooking. In mixing bowl, add mustard, lemon juice, sherry vinegar and oil and blend. Add cooked green beans, tomatoes, corn, basil, garlic, pepper and toss to coat. Adjust seasoning with salt and pepper and reserve.
- For salmon: Preheat one side of gas grill on medium heat. Keep squirt bottle of water beside grill in case of flare-ups. Mix sugar with salt and orange zest and coat fish on both sides. Let fish cure for 30 minutes, rinse fish and pat dry. Place fish directly on the cedar wood plank and place on grill. Cook fish directly until cedar plank starts to smoke and edges char. Pull over to cold side of grill, close lid and let smoke. Finish cooking indirectly on grill.
- To serve: Place dollop of turnip purée on center of plate and place salmon on top. Spoon green bean relish over top of fish and serve.
Recipe by Lewis & Clark College, Portland, Ore.