Wild-Caught Sockeye Salmon with Market Greens

Winter Market Greens with Roasted Wild Caught Sockeye Salmon & Herb Brown Butter Turnips

Walking through the Franklin Famers Market last weekend I welcomed the sight of so many winter greens and vegetables on offer. Curly kale, pea shoots, little Hakurei turnips and mustard greens form Bloomsbury, Spicy Micros and fresh herbs from Rosecreek and tiny baby beet greens form Norton’s Family Farm were particularly inspiring. Thinking of making a delicious winter market salad I decided on picking up a side of wild caught sockeye salmon from Wild Alaska Salmon & Seafood Co. as the perfect paring to the bitter greens. A little brown butter to pan roast the turnips and herbs along with a squeeze of charred lemon would tie it all together. 

Serves 4


Chef Michael Martin of South Fork Catering

1 Side of Wild Caught Sockeye Salmon

1 Tbl Canola Oil

! Lemon, Cut in Half

! Bunch of Small Hakurei Turnips

1 Bunch Curly Kale

1 Small Bunch Mustard Greens

1oz baby Beet Greens

1 Small Bunch Pea Shoots

1oz. Spicy Micro Greens

3 Tbls Butter

Small Handful of Fresh Herbs

Salt and Pepper to Taste


Heat the oven to 350F. Season the whole side of sockeye with salt and pepper and drizzle with canola oil. When the oven is hot, roast the salmon on a sheet pan until cooked through to a temperature of 145F, about 10-12 minutes. While the salmon is roasting heat a cast iron skillet on the stove to medium heat, once hot char the lemons until nearly black, set aside. Add the butter and turnips and roast for 4-5 minutes or until the turnips take on a bit of color and butter browns. Add the fresh herbs and toss together letting the herbs brown in the butter. Season with salt and pepper and set aside. Tear the winter greens into bite sized pieces and arrange on a platter along with the pea shoots and the spicy micros, season with a touch of salt. When the salmon is roasted, place it on the greens and scatter the roasted turnips over everything and drizzle the brown butter and herbs over the greens and salmon. Squeeze the charred lemon over the platter and serve. Enjoy!



Recipe Courtesy of Chef Michael Martin
South Fork Catering


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