Sesame Salmon

Serves 4.

3 Tbsp olive oil
Juice from 1 lemon
2 Tbsp tamari soy sauce or coconut aminos
2 tsp toasted sesame oil
2 Tbsp fresh ginger, minced
1 Tbsp sesame seeds
1/2 tsp sea salt, or to taste
1/4 tsp cayenne pepper (optional)
1 bunch Red Dog hakurei turnips with greens
4 Red Dog bok choi, sliced
4 fillets salmon 
Cooked rice

Preheat the oven to 450 degrees F. In a medium mixing bowl, whisk together 2 tablespoons olive oil, lemon juice, tamari soy sauce, toasted sesame oil, ginger, sesame seeds, sea salt, and cayenne pepper.

Remove the turnip greens and roughly chop the greens. Fort the roots, quarter them if they are small, or if they are larger, dice them into half-inch cubes or half-inch-thick wedges. 

On a baking sheet, toss the turnip roots with the last tablespoon of olive oil and season lightly with salt. Roast in the oven until tender and beginning to shrivel, 7 minutes. Remove the pan and add the bok choi and turnip greens with half the marinade. Toss until combined and arrange in an even layer. Nestle the salmon fillets, skin-side down, into the vegetables, making sure each piece is making contact with the pan. Drizzle the remaining marinade over the salmon and use your spoon to make sure they’re fully coated.

Place the sheet pan in the oven and roast until the greens are beginning to crisp and the salmon is tender, about 12 minutes.

Serve the salmon immediately over rice.