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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
Season the salmon fillets with olive oil, salt, and black pepper. Allow them to marinate for 15 minutes.
- 2
Prepare the Turnips
Trim the tops and bottoms of the Tokyo turnips. Halve them if they are large.
- 3
- 4
Cook the Turnips
In a pot of boiling salted water, cook the Tokyo turnips for about 5-7 minutes until tender. Drain and set aside.
- 5
Make the Yuzu Kosho Beurre Blanc
In a saucepan, combine shallots and white wine. Simmer until reduced by half. Lower the heat and whisk in the butter, piece by piece, until smooth. Add yuzu kosho and lemon juice, stirring to combine.
- 6
Plate the Dish
On each plate, place a portion of grilled salmon, arrange the cooked turnips alongside, and drizzle with the yuzu kosho beurre blanc.
