Don’t worry, this dish only looks fancy; we promise prep time will take you no longer than three football game commercial breaks. And while sunchokes may elicit a touch of exotic hesitation, if you steer clear of this knobby root vegetable—also known as the Jerusalem artichoke or earth apple—you’re missing out. “Though not a very popular root vegetable, they are so full of flavor and nice, earthy tones. You can pair them perfectly with a fatty fish, like salmon or trout,” says Fernando Darin, executive chef of Ray’s and Stark Bar in Los Angeles, California, who created the simple recipe below.
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Makes 1 servings
Prep time 10 minutes min.
Cook time 30 minutes min.
Ingredients
6 oz wild salmon (or farm raised from a sustainable farm) 5 oz sunchokes 1 handful of arugula ½-tsp honey 1 tbsp olive oil ⅓-tbsp lemon juice 1 sprig of thyme Salt and pepper, to taste
How to make it
Preheat oven to 450° Fahrenheit with a metal sheet pan inside. Season your salmon with salt and pepper and set aside. Peel and cut the sunchokes to one-inch size, transfer to a bowl, add the olive oil, thyme, salt, pepper, and toss well. Open the oven and transfer sunchokes to heated sheet pan, carefully. Roast for 10 minutes. Open the oven, move the sunchokes around with a spatula or fork, to make sure they’re not sticking to the sheet pan. Place the salmon directly on top and roast for another 15 minutes, lowering the heat to 375°F. Remove from the oven and place the salmon and sunchokes on a plate. Drizzle with honey and add arugula, olive oil, and lemon juice.
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Don’t worry, this dish only looks fancy; we promise prep time will take you no longer than three football game commercial breaks. And while sunchokes may elicit a touch of exotic hesitation, if you steer clear of this knobby root vegetable—also known as the Jerusalem artichoke or earth apple—you’re missing out. “Though not a very popular root vegetable, they are so full of flavor and nice, earthy tones. You can pair them perfectly with a fatty fish, like salmon or trout,” says Fernando Darin, executive chef of Ray’s and Stark Bar in Los Angeles, California, who created the simple recipe below.
7 Vegetables for Guys Who Hate Greens
Read article
In order to view the video, please allow Manage Cookies
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
7 Vegetables for Guys Who Hate Greens
Read article
7 Vegetables for Guys Who Hate Greens
Makes 1 servings
Prep time 10 minutes min.
Cook time 30 minutes min.
Ingredients
6 oz wild salmon (or farm raised from a sustainable farm) 5 oz sunchokes 1 handful of arugula ½-tsp honey 1 tbsp olive oil ⅓-tbsp lemon juice 1 sprig of thyme Salt and pepper, to taste
How to make it
Preheat oven to 450° Fahrenheit with a metal sheet pan inside. Season your salmon with salt and pepper and set aside. Peel and cut the sunchokes to one-inch size, transfer to a bowl, add the olive oil, thyme, salt, pepper, and toss well. Open the oven and transfer sunchokes to heated sheet pan, carefully. Roast for 10 minutes. Open the oven, move the sunchokes around with a spatula or fork, to make sure they’re not sticking to the sheet pan. Place the salmon directly on top and roast for another 15 minutes, lowering the heat to 375°F. Remove from the oven and place the salmon and sunchokes on a plate. Drizzle with honey and add arugula, olive oil, and lemon juice.
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Makes 1 servings
Prep time 10 minutes min.
Cook time 30 minutes min.
Ingredients
6 oz wild salmon (or farm raised from a sustainable farm) 5 oz sunchokes 1 handful of arugula ½-tsp honey 1 tbsp olive oil ⅓-tbsp lemon juice 1 sprig of thyme Salt and pepper, to taste
How to make it
Preheat oven to 450° Fahrenheit with a metal sheet pan inside. Season your salmon with salt and pepper and set aside. Peel and cut the sunchokes to one-inch size, transfer to a bowl, add the olive oil, thyme, salt, pepper, and toss well. Open the oven and transfer sunchokes to heated sheet pan, carefully. Roast for 10 minutes. Open the oven, move the sunchokes around with a spatula or fork, to make sure they’re not sticking to the sheet pan. Place the salmon directly on top and roast for another 15 minutes, lowering the heat to 375°F. Remove from the oven and place the salmon and sunchokes on a plate. Drizzle with honey and add arugula, olive oil, and lemon juice.
Makes 1 servings
Prep time 10 minutes min.
Cook time 30 minutes min.
Prep time 10 minutes min.
Cook time 30 minutes min.
Prep time
10 minutes min.
Cook time
30 minutes min.
Ingredients
- 6 oz wild salmon (or farm raised from a sustainable farm)
- 5 oz sunchokes
- 1 handful of arugula
- ½-tsp honey
- 1 tbsp olive oil
- ⅓-tbsp lemon juice
- 1 sprig of thyme
- Salt and pepper, to taste
How to make it
Preheat oven to 450° Fahrenheit with a metal sheet pan inside. Season your salmon with salt and pepper and set aside. Peel and cut the sunchokes to one-inch size, transfer to a bowl, add the olive oil, thyme, salt, pepper, and toss well. Open the oven and transfer sunchokes to heated sheet pan, carefully. Roast for 10 minutes. Open the oven, move the sunchokes around with a spatula or fork, to make sure they’re not sticking to the sheet pan. Place the salmon directly on top and roast for another 15 minutes, lowering the heat to 375°F. Remove from the oven and place the salmon and sunchokes on a plate. Drizzle with honey and add arugula, olive oil, and lemon juice.
Preheat oven to 450° Fahrenheit with a metal sheet pan inside.
Season your salmon with salt and pepper and set aside. Peel and cut the sunchokes to one-inch size, transfer to a bowl, add the olive oil, thyme, salt, pepper, and toss well.
Open the oven and transfer sunchokes to heated sheet pan, carefully. Roast for 10 minutes.
Open the oven, move the sunchokes around with a spatula or fork, to make sure they’re not sticking to the sheet pan. Place the salmon directly on top and roast for another 15 minutes, lowering the heat to 375°F.
Remove from the oven and place the salmon and sunchokes on a plate.
Drizzle with honey and add arugula, olive oil, and lemon juice.
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The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
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