Date&Bacon Crusted Salmon over Turnt Up Turnip Purée

It's Wednesday night and you get home and say to yourself, "Shit bro, I have no idea what to make for dinner."  Yes, I call myself bro, get over it.  Then you remember you have this beautiful salmon filet just begging to be served up hot and tasty.   So throw on your favorite beats, and try not to disturb the neighbors when you inevitably get turnt making this craveable salmon masterpiece.  

Date&Bacon Crusted Salmon over Turnt Up Turnip Purée

Slammin' Salmon First up to the Plate...

PREP TIME: 10 minutes | COOK TIME: 12 minutes | SERVES: 2 human individuals

• 2 4-oz salmon filets (do you say filet in your head like Gordon Ramsey too?)
• 4 Medjool Dates, make sure those suckers are pitted
• 3 slices beautifully uncured bacon
• 1 tbsp. vampire repellant, a.k.a garlic
• 1 tbsp. lemon juice 

Let Me Teach You Something:

1. Prep your oven to a scalding 400 degrees F.  Lay out a baking sheet with some shiny aluminum foil and spray that shit lightly with olive oil.  

2. Cook up some crispy pig, reserve the delicious pig juice, mince those suckers and set aside.

3. While cooking the pork, place the dates in a small bowl and cover with H2O.  Pop it in the microwave for 1 solid minute, then drain those juices.  

4. Mash the dates into a paste.  Stir in the bacon, reserved greasy juices, and garlic to create the salmon blanket.  

5. Pat the salmon dry, now bath that beauty in lemon juice.  Spread the date mixture onto each salmon filet covering as much salmon as possible.  

6. Bake for 12 minutes until the salmon flakes as easily as your friend Linda who always responds she's coming to the party, but never actually shows up.  Serve that beautifully crusted salmon over a bed of smooth AF turnip purée.

Onto the Turnt Ups: 

PREP TIME: 10 minutes | COOK TIME: 30 minutes | SERVES: 2 human individuals

• 2 cloves vampire repellant, a.k.a garlic, finely minced
• 3 tbsp. olive oil
• 5 turnips (personal preference for tokyo turnips)
• 1 tsp. arrowroot powder
• salt and crushed black pepper to fit what your buds are feelin' 

Teachable Moments: 

1. Quarter up those turnips and toss them into a pot and cover with H2O.  Cover the pot and bring those suckers to a roaring boil until fork tender, about 25 minutes.  

2. Remove turnips from the pot and transfer to food processor/blender. Add garlic, and blend until silky smooth.  While the mash is smoothifying, slowly pour in olive oil and Emeril Lagasse that mixture with salt and pepper, BAM! 

3. Serve purée hot and tasty.