Roasted Sunchokes w/Slow-Roasted Salmon, Oranges + Arugula

Name: Roasted Sunchokes w/Slow-Roasted Salmon, Oranges + Arugula
Ingredients: 10 sunchokes (about 2 lb | 910 g), cut into 1-inch (2.5-cm) pieces; 4 salmon fillets (6 oz | 170 g each) or 1 side salmon (24 oz | 680 g); 4 salmon fillets (6 oz | 170 g each) or 1 side salmon (24 oz | 680 g); Salt and freshly ground black pepper; Salt and freshly ground black pepper; Olive oil; ½ tsp (2 g) chili flakes; 3 oranges, zested, peeled, and segmented or cut into pinwheel slices; 1 bag (4 oz | 115 g) arugula

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

10 sunchokes (about 2 lb | 910 g), cut into 1-inch (2.5-cm) pieces
4<

Fish course
Pescatarian
Gluten-free
Winter

Method

After roasting the sunchokes, lower the heat to 300°F (150°C). Season the fish with salt and pepper and bake until just cooked through—about 35 minutes for a side, 12 minutes for fillets. Meanwhile, add a glug of olive oil and the chili flakes to the oranges, stir gently, and let rest. Toss the sunchokes with the arugula and the orange mixture. Transfer the cooked salmon to