The spring vegetables recipes originally comes from America’s Test Kitchen. I made some adjustments to include the kohlrabi instead of turnips because that’s what I had on hand, and the kohlrabi really shines in this dish. The salmon was added to round out the protein and pairs incredibly well with the veggies in this dish.
1lb (450g) kohlrabi, peeled and cut into sticks the size of your pinkie (around 2”)
1lb (450g) asparagus, trimmed, and cut on the diagonal into 2” bites
4 radishes, cut into thin wedges
1 cup sugar snap peas, trimmed
1tbsp shallot, minced
2 tbsp apple cider vinegar
3/4 tsp salt
6 tbsp butter, chilled in 6 pieces
1 tbsp minced parsley
Preheat the oven to 350°F (160°C). Line a small baking sheet with parchment paper, place the salmon fillets on the parchment, sprinkle some salt and pepper on top and pop into the oven until fully cooked and golden brown on the outside.
If you don’t have a steamer, find a big pot and add about one inch of water into the pot. Bring to a boil over high heat and then reduce to medium. Add the turnips and asparagus to the pot and cover. Cook for about 2 minutes until slightly softened.
Add in the snap peas, and cook for 2 more minutes until the peas turn bright green. Add the radishes and cook for 1 minutes. Remove from heat, drain, and place on a large tray and allow the steam to dissipate while the veggies come to room temp.
Return the pot to medium heat. Add the shallot, vinegar, and salt and cook until it reduces. This should take about 2 minutes. Reduce heat to low and slowly add the butter, one piece at a time until each piece gets fully incorporated. This should take 4-5 minutes. Remove the pot from heat, add the veggies back in and stir to coat.
Once the salmon is cooked through (around 10-15 minutes) plate the salmon with a side of the buttery spring veggies and top with a little parsley.
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