I am sure you have heard the phrase white wine with fish. Well throw that out the window, This is a fish recipe that pairs beautifully with red wine because the bold spice rub acts as a bridge between flavors.
Spiced Salmon with Wine Braised Shallots, Edamame & Sunchoke Puree
Print This Recipe Yield 4Source Inspired by CIA instructor Holly PetersonPublishedserves 4
Ingredients
- 1½ pound sunchokes, also known as jerusalem artichokes
- 1 medium yukon gold potato
- 3 tablespoon unsalted butter, divided
- coarse salt, as needed
- 1 teaspoon whole black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 2 teaspoon sugar, divided
- 8 shallots, peeled and thinly sliced
- 1½ cup light, fruity red wine, such as zinfandel
- 1 cup fresh or frozen shelled edamame
- ½ cup chicken stock
- freshly cracked black pepper, as needed
- 1 teaspoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon mint leaves, minced
- 4 skinless salmon fillets, about 5–6 oz each
Directions
Make the sunchoke puree: Fill large saucepan with water. Peel sunchokes and potatoes. Cut them into 2‑inch chunks and put them in a saucepan with just enough milk to cover, then add about 1‑inch more of water. Add a generous pinch of salt and bring to boil. Reduce heat to medium and cook until sunchokes and potatoes are very tender, about 12 minutes. Drain well. Transfer sunchokes and potatoes to processor; add butter and puree until smooth. Season to taste with salt and pepper. May be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat before serving.
Prepare the spice rub: Add black peppercorns, cumin seeds, coriander seeds, mustard seeds 1 ½ teaspoon sugar and 1 ½ teaspoon salt to the bowl of a mortar and pestle. Grind the mixture well, but not completely to a fine powder. Pour it into a wide shallow bowl and set aside.
Braise the shallots: Heat 1 tablespoon of butter in a 10-inch saute pan set over medium-low heat. When the butter melts add ½ teaspoon sugar and ½ teaspoon salt. Add the shallot slices and stir to coat well. Cook about 3 minutes until the shallots begin to soften. Add the wine, and continue cooking, stirring often, until the wine has evaporated and the shallots are deeply red and jammy looking. About 45 minutes. Cover and keep warm until serving.
If the edamame are frozen, briefly blanch them in boiling water. Drain.
In a 1 ½ quart saucepan set over medium heat, warm the edamame ½ cup chicken stock with a pinch of salt and black pepper. About 2 minutes total. Just before serving stir in 1 teaspoon olive oil and 1 teaspoon minced mint leaves.
Preheat oven to 250 degrees F. Roll each salmon fillet in the ground spice mixture until well coated on all sides. Place each fillet onto a parchment lined baking sheet. Place the sheet onto the middle rack of the oven and bake 20 to 25 minutes, until barely cooked through and still a bit jiggly or rare. A few moment longer if you prefer the fish cooked through. Do not overcook however.
To serve: Place a cup or so of the sunchoke puree on each plate. Nestle a fillet up against the puree and drape some of the shallots across the top. Spoon 2 heaping tablespoons of edamame onto each fillet with a drizzle of olive oil and serve immediately.
I’ve already preordered my book and cant wait to get it. I’m glad to see it getting great reviews!
it’s so great to see your review Greg; i’ve been a fan of Debi’s for a while now and love her food, her style and her generosity. i’ll be doing a review of my own on this book very soon — i love it! you’ve hit the nail on the head — great review!!!
What a lovely book and the recipe sounds wonderful!
to a blogger that seems like a truly lovely person. I enjoyed reading about Debi through your eyes. And I’m not familiar with her, so exploring her blog and her new book is going to be a real treat. Thanks for the intro.
Debi is absolutely one of the sweetest and thoughtful there is in our blogging world, I’ve been so excited for the release of her book and am glad you had a chance to review it! I’m hoping she makes it to SF for her book tour 🙂
looking book, and a great review you’ve given it as well. I’ve enjoyed Debbie’s culinary talents for some time now, and am thrilled to see her book out. When are we going to see one from Sup? — S
It’s nice to have your endorsement of Debi’s cookbook, I saw another review of Friends at the Table from another neighbor:) I’m drawn to the retro appeal of her “supper club” menus and the fact that the recipes are not going to stretch you to your limits. That halibut served atop zucchini ribbons is beautiful in its simplicity.
I definitely enjoyed the recipes from Debi’s cookbook! An excellent review, Greg!
If we really were neighbors we would throw one hell of a dinner party, and I would always know who I could count on when I needed to borrow Smoked Spanish paprika or truffle salt. –You’re the best~
Thanks for my spot here on your blog today, Sup!
Slowly but surely I am finding out more about Debim her cookbook and her recipes. I agree she would make a great neighbour!!
Ooh, I came across Debi’s cookbook/website just recently! Thanks for giving us a peak at what’s inside her book–it looks like one for my bookshelf. The halibut with lemony basil sauce is so perfect for the Spring season.
PS: Sorry about your camera. I hope my “he’ll be missed comment” on Twitter didn’t come off as sarcastic. 🙁 I only meant that it served you so well here. I’m already attached to my camera and it’s only been a year. I’m not very good at switching up on technology.
Have a nice weekend. 🙂
That looks wonderful. Hey, You are a lucky guy to have cookbooks sent to you.