Slow-Cooked Salmon with Greens and Turnips

Photo by Michael Graydon + Nikole Herriot

Photo by Michael Graydon + Nikole Herriot

Published by Bon Appétit. Recipe by Renee Erickson.

This low-heat method is very gentle, lending the salmon a velvety texture.

Note: The original recipe calls for swiss chard, but you can interchange any hearty greens you have on hand, like kale, cabbage, spinach, etc.

Ingredients : 4 SERVINGS

  • 4 6-oz. pieces skinless salmon fillet
  • 4 tablespoons olive oil, divided
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 4 garlic cloves, peeled, smashed
  • 1½ pound small turnips, scrubbed, halved, quartered if large
  • Freshly ground black pepper
  • 2 bunches Swiss chard
  • 1 small shallot, finely chopped
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • Toasted sesame seeds (for serving)


Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 Tbsp. olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare (mostly opaque but still slightly translucent in the center), 30–35 minutes.

Meanwhile, combine turnips, 1 Tbsp. olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.

While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt.

Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.

Broiled Fish With Chermoula

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

In Morocco, chermoula is traditionally used as a marinade for grilled fish. ... You can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. ... I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish.


  • 1 ½ to 2 pounds firm white fish fillets, such as halibut, cod, mahi mahi, striped bass
  •  Salt and freshly ground pepper
  • 1 package chermoula - use your pre-made chermoulah from Joe's Kitchen or see a recipe
  •  Additional lemon juice and wedges or olive oil to taste


  1. Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
  2. If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes.
  3. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

Easy Pan-Seared Marinated Halibut Fillets

Recipe from NYTimes Cooking

by Alex Witchel



  • 6 tablespoons olive oil
  • 3 small garlic cloves, peeled and minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 4 6-ounce halibut fillets, skin removed
  • 1 tablespoon light olive oil or vegetable oil
  •  Chopped parsley, for garnish, optional


  1. In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
  2. In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again.
  3. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Butter Pesto Salmon

Recipe courtesy of Simply Home Cooked



4 tbsp Basil Pesto

½ cup butter (softened)

1 garlic clove, zested

4 (7oz) salmon fillets

salt & pepper to taste

1 tsp fresh lemon juice



  1. In a bowl combine the basil pesto, softened butter, and zested garlic using a fork.
  2. Like a baking sheet with foil and lay the salmon fillets on top. Generously season with salt and pepper and squeeze a little bit of lemon juice on top. (About ¼ tsp per fillet)
  3. Scoop out the butter pesto using a cookie
  4. scoop and place 2 scoops on each fillet.
  5. Preheat your oven to 400 degrees Fahrenheit and bake for 10 minutes.


Salmon Salad Sandwiches on Ciabatta

Recipe courtesy of Bon Appetit



2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked

2 green onions, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon peel

1/2 cup (about) Piment d'Espelette Mayonnaise (see recipe)

4 4-inch squares ciabatta or focaccia

Arugula or mesclun



Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with greens, then salmon; cover with remaining bread.



Recipe By The Wooden Skillet



  • 4 - 3-4 oz pieces of salmon (with skin removed)

  • 4-6 shiitake mushrooms (cut off stems; slice caps into ¼ inch strips)

  • 2 baby bok choy (cut off the base and separate the leaves)

Miso Sauce:

  • ½ cup water

  • 2 Tablespoons brown sugar

  • 1 Tablespoon honey

  • ½ cup soy sauce

  • ¼ cup mirin

  • 1 Tablespoon miso paste

  • 1 Tablespoon sesame oil

  • 2 Teaspoons chopped garlic

  • The zest of 1 lemon

  • Slurry: Combine ¼ cup cold water and whisk in 2 Tablespoons cornstarch

  • Miso Mayo:

  • 3 Tablespoons mayo

  • 1 Tablespoon miso paste

  • ½ cup chopped scallions for garnish


  • Sauce (make the night before):

  • In medium saucepan, combine water, brown sugar, honey, soy sauce, mirin, miso paste, sesame oil, garlic and lemon zest.

  • Bring to boil.

  • Reduce to simmer and slowly stir in Slurry.

  • Let simmer approx. 10 minutes or until it reaches your desired thickness.

  • Take approx. ¼ of the Miso Sauce and marinate your salmon overnight in the fridge.

  • Refrigerate the remaining Miso Sauce as well.

  • When you are ready to cook, set out 4 large pieces of foil.

  • On each piece of foil, place 6-8 mushrooms slices, ½ cup loosely packed spinach, 5-6 bok choy leaves and ¼ cup of water chestnuts.

  • Place piece of salmon on top.

  • Fold up sides of foil and ensure it is tightly pinched around the edges to ensure no air can get in or out.

  • Bake in oven at 375 for 12-14 minutes (for approx. 1 inch thick salmon - longer for thicker).

  • While it is cooking, make sure you are making some jasmine rice and mixing your mayo and miso paste together. You can also reheat the remaining Miso Sauce.

  • Then, turn on your broiler, take out the foil packets and (carefully) open them up and broil them for another 3-4 minutes.

  • Remove and ensure fully cooked and flaky.

  • Serve with rice, miso mayo and garnish with scallions. Pour about 1 Tablespoon or whatever amount you desire of the remaining Miso Sauce over the salmon and rice.

  • Serve immediately and enjoy!

Asian Steamed Halibut with Scallions & Bok Choy

Recipe courtesy of Goop



4 scallions, sliced

4 baby bok choy, cut in half

1 thumb-size piece fresh ginger, peeled and thinly sliced

4 (5- to 6-ounce) halibut fillets, bones and skin removed

salt and freshly ground black pepper

4 teaspoons toasted sesame oil

4 teaspoons mirin

4 teaspoons tamari



1. Preheat the oven to 400°F.

2. Lay out four 9 x 11-inch pieces of parchment paper on a flat surface, and place one-quarter of the sliced scallions, 1 bok choy, and one-eighth of the sliced ginger in the lower third section of each piece. Place 1 halibut fillet on each bed of veggies and season the fish with salt and pepper. Arrange the remaining sliced ginger on top of the fish and pour 1 teaspoon each of the sesame oil, mirin, and tamari over each fillet.

3. Carefully fold the top half of the parchment paper over the fish to make a rectangle; then, starting with one edge, tightly roll up the parchment paper until no liquid can escape. Repeat with the other two edges, then place the parcels on a baking sheet and bake for 15 to 20 minutes, depending on how thick your fillets are.

4. Transfer the parcels to plates so diners can tear open the packages.



You can press on the parcels while they are cooking to check doneness - remove when fish is firm to the touch.