Atlantic Salmon Recipe

Place parsnips and potato pieces in a medium saucepan and cover with cold salted water (about 1 inch above). Bring to a simmer over medium-high heat and cook until very tender, 15–18 minutes. Drain well.

Return drained parsnips and potato to the hot saucepan for 1 minute to allow excess steam to evaporate. Transfer to a blender or use an immersion blender/food mill.

Warm the milk and cream together (do not boil). Blend parsnips/potato with warm milk mixture, 2 tablespoons butter, salt, and white pepper until very smooth. Adjust thickness with a splash more milk if needed. Keep warm over very low heat, stirring occasionally.

Heat a small saucepan over medium heat and add 1 tsp olive oil. Add the minced shallot and sauté until softened, about 2 minutes.

Add quartered figs and cook 2–3 minutes, then pour in the red wine and bring to a brisk simmer. Scrape any browned bits from the pan.

Add the stock, balsamic vinegar, and brown sugar. Continue to simmer until the liquid is reduced to about 1/3 cup and syrupy, about 12–18 minutes depending on heat and pan size.

Remove from heat, season with salt and black pepper. Whisk in the cold tablespoon of butter to gloss and slightly thicken the sauce. If you prefer a smoother sauce, strain through a fine mesh sieve, pressing on solids; return to pan to keep warm.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add the minced shallot and sauté until translucent, about 1–2 minutes.

Add halved mushrooms and sauté without moving too much until they develop brown sear, 4–5 minutes. Stir and cook another 2 minutes.

Add quartered cooked beets to warm through, season with 1/2 tsp salt and 1/2 tsp pepper. Toss gently for 1–2 minutes to combine and set aside, keeping warm.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté 30 seconds until fragrant.

Add chopped Swiss chard leaves (stems removed) and a pinch of salt. Sauté, tossing occasionally, until wilted and bright green, about 3–5 minutes.

Finish with 1 teaspoon lemon juice and adjust salt to taste. Keep warm.

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper, pressing to adhere.

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and oil is shimmering, place salmon fillets skin-side down in the pan, spacing them so they do not touch.

Cook skin-side down without moving for 4–5 minutes until skin is crisp and flesh is cooked about two-thirds of the way up. Reduce heat to medium, carefully flip using a spatula, and cook 1–2 minutes more for medium-rare to medium (adjust time for thickness). Total cook time approx. 6–8 minutes. Transfer to a warm plate and tent loosely with foil to rest 2 minutes.

On each plate, spoon a generous portion (about 1/2 cup) of parsnip puree and spread slightly to make a base.

Arrange a small portion of sautéed Swiss chard beside the puree, and place several beets and mushrooms next to the chard.

Place the salmon fillet on top of or beside the puree, skin-side up for presentation.

Spoon 1–2 tablespoons of the fig–red wine reduction over the salmon and a little around the plate for contrast.

Finish with a drizzle of extra-virgin olive oil, a sprinkle of microgreens or chopped parsley, and serve with a lemon wedge on the side.