Spiced Salmon with Wine Braised Shallots, Edamame & Sunchoke Puree

Name: Spiced Salmon with Wine Braised Shallots, Edamame & Sunchoke Puree
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon whole black peppercorns; 118 milliliters chicken stock; 4 servings coarse salt, as needed; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 237 milliliters fresh or frozen shelled edamame; 1 teaspoon mint leaves, minced; 1 teaspoon mustard seeds; 1 teaspoon extra-virgin olive oil, plus more for drizzling; 4 servings freshly cracked black pepper, as needed; 355 milliliters light, fruity red wine, such as zinfandel; 2 teaspoons sugar, divided; 680 grams sunchokes, also known as jerusalem artichokes; 3 Tbsps unsalted butter, divided

One serving contains 361 calories, 9g of protein, and 12g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. valentin day will be even more special with this recipe. If you have butter, chicken stock, cumin seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Make the sunchoke puree: Fill large saucepan with water. Peel sunchokes and potatoes.

Ingredients you will need

Jerusalem Artichoke

Potato

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Jerusalem Artichoke

Potato

Salt

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.

Ingredients you will need

Salt And Pepper

Jerusalem Artichoke

Potato

Butter

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.

Ingredients you will need

Black Peppercorns

Whole Coriander Seeds

Mustard Seeds

Cumin Seeds

Sugar

Salt

Equipment you will use

Mortar And Pestle

Bowl

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.

Ingredients you will need

Butter

Sugar

Salt

Equipment you will use

Frying Pan

Add the shallot slices and stir to coat well. Cook about 3 minutes until the shallots begin to soften.

Ingredients you will need

Shallot

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.

Ingredients you will need

Shallot

Edamame

Water

Wine

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.

Ingredients you will need

Salt And Pepper

Chicken Stock

Mint

Olive Oil

Edamame

Equipment you will use

Sauce Pan

Oven

Roll each salmon fillet in the ground spice mixture until well coated on all sides.

Ingredients you will need

Salmon Fillets

Roll

Place each fillet onto a parchment lined baking sheet.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Olive Oil

Shallot

Jerusalem Artichoke

Edamame