Seared Salmon Recipe
Parsnip puree • Roasted beets • Apple • Shaved fennel
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast in the oven for about 45-60 minutes, or until tender. Allow to cool, then peel and cut into cubes.
- 2
Make the Parsnip Puree
While the beets are roasting, peel and chop the parsnips. Boil in salted water until soft, about 15-20 minutes. Drain and blend with 1 tablespoon of olive oil and salt to taste until smooth.
- 3
Prepare the Fennel and Apple
Thinly slice the fennel bulb and apple. Toss with lemon juice and a pinch of salt to create a fresh salad.
- 4
- 5
Plating
On each plate, spread a generous spoonful of parsnip puree, top with roasted beet cubes, place the seared salmon on top, and finish with the fennel and apple salad.
