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Active Time: 35 Minutes
Total Time: 35 Minutes
Yield: Serves 6
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| Alexander Smalls rounds out his salmon with a large side of spicy skillet vegetables and roasted sweet potatoes. |
RECIPE INGREDIENTS
| For the Salmon: |
| 1 tablespoon olive oil |
| 1 small onion, minced |
| 1 medium celery rib, minced |
| 2 garlic cloves, minced |
| One 2 1/2-pound skinless salmon fillet |
| 1/4 teaspoon freshly grated nutmeg |
| 6 sage leaves |
| Leaves from 1 large rosemary sprig |
| For the Creole Vegetables: |
| 1/4 cup plus 2 1/2 tablespoons olive oil |
| 3 large sweet potatoes, peeled and cut into 1-inch chunks |
| 5 garlic cloves, minced |
| 2 shallots, minced |
| 1 teaspoon thyme leaves |
| 1/4 teaspoon freshly grated nutmeg |
| Pinch of cayenne pepper |
| 1/2 pound small okra, halved lengthwise |
| 1/2 pound shiitake mushrooms, stems discarded, caps halved |
| 1/2 fresh cayenne chile or 1 jalapeno, seeded, minced |
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DIRECTIONS
FOR THE SALMON:
Preheat the oven to 450 degrees F. Coat a large roasting pan with 1/2 tablespoon of the olive oil. Add the onion, celery and garlic and stir to combine. Set the salmon on the vegetables, skinned side down, and rub with the remaining 1/2 tablespoon of olive oil. Season with the nutmeg and salt
and pepper. Sprinkle the sage and rosemary all over the salmon and roast in
the upper third of the oven for about 25 minutes, or until nicely glazed and just cooked through. Keep warm.
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FOR THE CREOLE VEGETABLES:
Spread 1/4 cup of the oil on a large rimmed baking sheet. Add the sweet potatoes, 3 of the garlic cloves, the shallots, thyme and nutmeg and toss well. Season with the cayenne pepper and salt and black pepper and roast in the lower third of the oven with the salmon, stirring a few times, for about 25 minutes, or until well browned.
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Heat 1 tablespoon of the oil in a cast-iron skillet until almost smoking. Add the okra, season with salt and pepper and cook over high heat, stirring, until lightly charred, about 2 minutes. Transfer the okra to a bowl; keep warm.
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Set the skillet to moderate heat. In a bowl, toss the shiitakes with the cayenne chile and the remaining 1 1/2 tablespoons of oil and season with salt and black pepper. Add the shiitakes to the skillet and cook, stirring, until tender, about 5 minutes. Add the remaining 2 garlic cloves and cook until the mushrooms begin to crisp, about 2 minutes. Stir the okra into the shiitakes and cook for 1 minute.
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TO SERVE:
Cut the salmon into 6 pieces and place on 6 large plates. Spoon the vegetables around the fish and serve at once.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
31g |
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