Seared Scottish Salmon with Parsnip Puree and Glazed Root Vegetables

Seared Scottish Salmon with Parsnip Puree and Glazed Root Vegetables

Ingredients

• 2 filets fresh Scottish Salmon
• 1 sprig rosemary
• 1 bunch parsley
• Thyme
• Salt
• 1/4 cup light sour cream
• 1/4 cup 2% milk
• 2 tbsp unsalted butter
• Black pepper
• White wine
• 1 lemon
• 2 tbsp honey
• 1 lb carrots
• 1 lb parsnips
• 1 lb turnips

Method

It's spring, which means there's no better time to embrace fresh produce from our land and sea. Did you know that Scottish Salmon tops menus in restaurants around the world and was the first foreign product to gain France's prestigious 'Label Rouge' quality mark? An international favourite dished up from our lochs!

Prepare the vegetables:

Chop the turnip into small cubes, discarding the skin
Peel the parsnips and carrots
Cut up the parsnips and carrots using either a normal or oblique cut
Create the parsnip puree:

Place the parsnips in a pan
Add 1 cup of 2% milk
Add 1 sprig of rosemary
Simmer for 20 minutes
Remove from heat
Remove the rosemary
Puree using a hand blender
Add 1 tablespoon of sour cream
Blend sour cream and parsnips
Cook the turnip and carrots:

Melt 2 tbsp of unsalted butter in a pan
Add carrots and turnips
Heat the carrots and turnips in the butter for about 5 minutes over a medium-low heat (also known as sweating)
Add 1 cup of water
Add 1 tablespoon of honey
Cook until most of the moisture has evaporated
Add 1 tablespoon of honey
Simmer for 3-4 more minutes

Pan sear the Salmon:

Add a small amount of oil to the pan (grapeseed, olive, vegetable or canola)
Place pan over a high heat
Cook 3-4 minutes per side
Deglaze the salmon by adding a splash of white wine, a touch of lemon juice, and some black pepper
Cook for an additional 1-2 minutes
Final presentation:

Spoon a serving of parsnip puree onto the middle of the plate
Place the salmon on top of the parsnip puree
Add a serving of glazed parsnips and carrots next to the Salmon
Add a touch of thyme, parsley, lemon and black pepper
Add salt based on taste preferences
Finish with a lemon wedge. Enjoy !