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Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 3
Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon Recipe

Ingredients

  • 3 3oz salmon filets, skinless
  • 1 tablespoon country dijon mustard
  • 1 teaspoon honey
  • 2 medium turnips peeled, Blade D
  • 1 tablespoon extra virgin olive oil
  • 5 oz baby portobello mushrooms or cremini, sliced
  • salt and pepper
  • 1 garlic clove minced
  • 1 tablespoon minced shallots
  • 2 sprigs of fresh thyme
  • 1/2 cup vegetable broth or chicken, if not vegetarian
  • 1/4 cup grated parmesan cheese
  • 1.5 tablespoons freshly chopped parsley to garnish

Instructions

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. While the oven preheats, peel and spiralize the turnips. Place the turnip noodles (in batches) into a food processor and pulse until rice-like. Don’t process too much or else the bits will be too small. Once done, set aside the rice into a bowl.
  • Once oven preheats, place the salmon filets down on the parchment paper. Mix the dijon mustard and honey in a small bowl and then spread on top of each salmon filet. Bake the salmon for 12-15 minutes or until cooked to your preference (12 for medium, 15 for well done.)
  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the mushrooms, garlic and shallots. Season with salt and pepper and let the mushrooms cook for 2-3 minutes or until slightly wilted and then add in the turnip rice, thyme, season with salt and pepper and stir to combine. Cook for 5 minutes or until turnip softens, stirring frequently.
  • Add in 1/2 cup of vegetable broth and let reduce, stirring frequently and let cook for another 5-7 minutes. If the turnip rice is still crunchy after that and needs to cook more, keep cooking. If it’s cooked enough, add in the Parmesan cheese and half of the parsley, stir to combine and let cook for 30 seconds or until cheese melts fully into the turnip rice.
  • Divide into bowls and garnish with remaining parsley.