Salmon Recipe

Prepare gremolata

Preheat oven to 200°C (400°F). In a bowl combine finely chopped pecans, chopped parsley, lemon zest, minced garlic, 1 tablespoon olive oil and 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix until the mixture holds together slightly when pressed; set aside.

Prep salmon

Pat salmon fillets dry with paper towels. Season flesh side with remaining 3/4 teaspoon salt and remaining 3/8 teaspoon black pepper. Spread 1/4 tablespoon Dijon mustard evenly over the top (flesh) of each fillet; this helps the gremolata adhere.

Apply gremolata and roast

Press about 2 to 3 tablespoons of the pecan gremolata onto the mustard-coated side of each fillet, forming an even crust. Place salmon on a baking sheet lined with parchment, skin-side down. Brush exposed skin lightly with remaining 2 tablespoons olive oil to prevent sticking. Roast in preheated oven for 10–12 minutes for 1-inch-thick fillets (internal temperature 52–55°C / 125–130°F) for medium; adjust time ±2–4 minutes for thicker or thinner fillets. If you prefer a more toasted crust, broil on high for the last 1–2 minutes while watching carefully.

Rest and serve

Remove salmon from oven and let rest 3 minutes. Serve each fillet over a bed of parsnip purée with roasted baby carrots on the side. Garnish with lemon wedges and optional sprinkle of extra chopped pecans or parsley.

Cook vegetables

Place chopped parsnips and potato (if using) in a saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 15–20 minutes (parsnips should be easily pierced with a fork).

Drain and mash

Drain vegetables well, returning them to the hot pot for 1 minute to allow excess moisture to evaporate. Transfer to a blender or food mill (or use an immersion blender) for a very smooth purée.

Finish purée

Warm the cream, milk and butter together (do not boil). With blender running on low, add warm cream mixture gradually until purée reaches a smooth, silky consistency—usually all of the mixture or slightly less depending on desired thickness. Season with 1 teaspoon salt and 1/4 teaspoon white or black pepper to taste. Taste and adjust seasoning. Keep warm until serving. Garnish with minced chives if desired.

Roast carrots

Toss peeled baby carrots with 2 tablespoons olive oil, 1 tablespoon honey, fresh thyme or rosemary, 3/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Spread carrots in a single layer on a baking sheet. Roast in the same 200°C (400°F) oven as the salmon for 18–22 minutes, turning once halfway, until carrots are tender and edges begin to caramelize.

Finish

If carrots need extra glaze, toss with a little extra honey or a pat of butter after roasting and season to taste. Keep warm until plating.