Originally posted by Sarah – January 22, 2015
I was at the store today and the salmon looked really pretty. Or it could be that when I picked up my share on Saturday and saw the maple syrup, I instantly thought of maple glazed salmon, that was still stuck in my head. Either way, that is what’s for dinner tonight along with a smooth and creamy turnip purée.
I only buy fish the same day that I serve it. Fish is a food that needs to be kept really fresh and cold. To start this dish mix together the marinade, this fish is all about the marinade. Just a note for you, don’t marinade fish for more than 30 minutes. If you want to be sure the fish is sucking up all it can in that 30 minutes you can wrap the fish with the marinade in foil and put that into a baking dish in the fridge.
For the marinade I simply whisked together 1/3 cup of Ben’s Maple Syrup, 3 tablespoons of soy sauce (gluten free in my house), 1/4 teaspoon onion powder, 1/8 teaspoon salt and 2 cloves of freshly minced garlic. Put the salmon in the marinade and into the fridge, don’t forget to set your timer for 30 minutes. (Note the white fish as well, can’t seem to get the boys to eat salmon)
While the salmon is taking a rest, get going on the purée. I used 1 of the potatoes and 2 beautiful turnips. Peel them and cut them into chunks. Place them in COLD water.
Bring these to a boil then reduce down to a simmer. They will take about 20 minutes, cook until fork tender.
While these are bubbling away grab a small saucepan. Melt the butter in the saucepan and add the chopped garlic, ginger and scallion, cooking for about 2 minutes, you will smell the garlic and scallion heating up. Add the milk, bring to a simmer and then turn the heat off. This will steep the milk with the garlic, ginger and scallion, yum. Note: at about this time pop the salmon into a 400 degree oven, watch it carefully, no one likes over cooked salmon.
When the potato and turnips are fork tender, strain them and put them back into the cooking pot. Add the warm milk into the pot as well. Using an immersion blender, buzz the mixture until very smooth and silky.
I was so surprised about this purée, talk about delicious, it was really a luscious addition to the plate. I put the purée on the plate and topped it with the salmon. My only change to this dish would be to add a crunch for a bit of a texture change. Possibly some slivered almonds? Enjoy!
- 4 large turnips, peeled and cubed
- 1 large potato, peeled and cubed
- 3 Tablespoon of Amish roll butter
- 1/8 cups of scallion, chopped
- 2 cloves of garlic, finely minced
- 1 sliver of peeled, fresh ginger
- 1 cup of milk
- Salt and pepper to taste
- Add a good palmful of salt to a pot of cold water, it should be like the sea
- Add the peeled and chopped turnips and potato to the pot and bring to a boil
- Reduce to a simmer and cook until they are fork tender, about 20 minutes
- While the turnips and potato are cooking melt the butter in a small saucepan
- Add the ginger, scallion and garlic to the pot and remove it from the heat, this allows the flavors to steep into the milk
- Strain the turnips and potato when tender and put them back into the cooking pot
- Add the warm milk mixture to the turnips and potato
- You can roughly mash if you want a “smashed” feel or use an immersion blender until silky and smooth
- Check for seasoning and add salt and pepper as needed