10 oz kohlrabi or turnip, peeled and cut into 1/2" pieces
1 large sweet potato, cut into 1/2" pieces
3-1/2 Tbsp olive oil, divided
2 plum tomatoes, halved, seeds removed, and finely chopped
1 shallot, peeled and minced
1 Tbsp sherry vinegar
2 (6-8 oz) salmon fillets, patted dry
1/2 Tbsp sumac
2 sprigs fresh mint, stems discarded
1/4 bunch fresh basil, stems discarded
Preheat oven to 425°F.
Toss kohlrabi and sweet potato with 1 Tbsp olive oil, salt, and pepper. Arrange on baking sheet and roast until golden and tender, about 20–25 minutes
While veggies roast, heat 1 Tbsp olive oil in small pan over medium heat. When oil is shimmering, add tomatoes and shallot and cook until soft and saucy, about 10 minutes. Remove from heat and stir in sherry vinegar. Add salt and pepper to taste. Set aside.
Sprinkle flesh side of salmon with sumac and season with salt and pepper. Heat 1 Tbsp olive oil in medium pan over medium heat. When oil is shimmering, add salmon flesh-side down and cook until golden on outside, about 3 minutes per side for medium rare and an
additional 2–3 minutes for more well done. Note: Sumac can burn easily so be sure to cook fish on medium heat, turning it down even further if needed. Longer cooking time on lower heat will be better than a high sear.
Add mint, basil and 1/2 Tbsp olive oil to baking sheet with roasted veggies and toss to wilt. Add salt and pepper if needed.
Divide veggies evenly between plates and top with salmon. Spool over tomato vinaigrette and serve.
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