Today’s recipe is from Public at the Brickyard with chef and owner, Travis Russell.
Cut turnips lengthwise into 1/4″ sticks
Dress lightly with salt and pepper & olive oil
Bake at 350 degrees for 30 minutes or until tender
Lightly season salmon with smoked paprika, pepper and sea salt (you may substitute kosher salt and paprika)
Place in a pan on medium high with teaspoon of butter and tablespoon of vegetable oil
Sear each side for two minutes
Finish by baking in 350 degree oven for several minutes (while you assemble dish)
3 Cups Greek Yogurt
3 TBS Lemon Juice
2 Garlic Cloves, minced
1 English Cucumber
T TBS Fresh Dill, chopped
1 TBS Fresh Mint, chopped
Salt & Pepper to taste
1. Peel cucumbers & dice. Put them in colander and sprinkle with tablespoon of salt. Cover with a plate and sit something heavy on top. Let sit for 30 minutes. Drain well and wipe dry with paper towel.
2. In food processor or blender, add cucumbers, garlic, lemon juice dill and a few grinds of black pepper. Process until well blended, then stir into yogurt. Place in refrigerator for at least two hours so flavors can blend.
3. This will keep for a few days in the refrigerator but you will need to drain off any water and stir each time you use it.
Place salmon on top of turnip fries
Dallop of Tzatziki sauce on salmon or plate
Garnish with arugula or sprouts, tossed lightly with olive oil, sea salt and sliced almonds