Recipes

Ingredients

• 3 Tbsp. + 1/3 cup extra-virgin olive oil, divided
• 1 lemon, thinly sliced
• 1 salmon fillet, skin-off (1.5-2lbs)
• Salt and pepper, to taste
• 1 tsp. ground coriander seeds
• 3 pears—core removed, peeled, and cut into 8 pieces per pear
• 1 bunch tricolor carrots, peeled and sliced 1.5-2 inches long
• ¾ lb. parsnips, peeled and cut into 1.5-inch chunks
• 2 medium shallots, peeled and roughly chopped
• 2 Tbsp. ginger, roughly chopped
• 1½ cups rice wine vinegar
• 2 cups pear juice or pear cider
• 1/2 cup heavy cream
• 8 oz. cold unsalted butter, cut into a small dice

Instructions

1. For the Salmon: Preheat the oven to 375°F. Line a sheet-pan with aluminum foil. Drizzle 1 Tbsp. of the extra-virgin olive oil on the foil, then lay the lemon slices in the center of the pan. Rinse the salmon and pat dry with paper towels. Place the fillet skin-side down on top of the lemons. Then drizzle 2 Tbsp. olive oil on the surface of the fish. Season with salt, pepper, and coriander. Roast for 30-35 minutes.
2. Meanwhile, prepare the Fall Vegetables: In a large mixing bowl, toss the pears, carrots, and parsnips with 1/3 cup olive oil and spread on a second sheet-pan. Season to taste; then, roast for 25-30 minutes. Midway through, toss everything to ensure even cooking.
3. While everything is in the oven, prepare the Ginger-Pear Sauce. In a medium saucepan, add the shallots, ginger, and vinegar. Cook for 5-8 minutes on high heat until the volume reduces by half. Add the pear juice and cook for an additional 10-12 minutes. Then, add the cream. Cook for 5 minutes. Lower heat and slowly whisk in butter. Season with salt and pepper and strain. Keep warm.
4. Serve the cooked salmon with the roasted vegetables and pears. Sprinkle the chopped parsley on the dish, if using. Drizzle the warm vinaigrette on top and serve.