Ingredients
4g salmon fillets
4 parsnips
(approx 500g), peeled and cut into chunks
1 tbsp extra virgin olive oil
salt and pepper
lemon or lime wedges
to serve
Allergy Advice
Contains Fish
Equipment
- 1 saucepan
- 1 stab mixer or masher
- 1 frying pan
- 1 spatula
Instructions
- Place parsnips in a saucepan and cover with water. Bring to the boil and cook for 10 minutes or until parsnips are tender. Drain parsnips, reserving 2 tablespoons cooking water.
- Use a stab mixer to puree the parsnips (or mash) until smooth. Add the oil and just enough of the reserved water to make a mash consistency. Season with salt and pepper (optional). Keep warm.
- Heat a frying pan to high heat and place salmon portions in, skin side up. Cook for 5 minutes until nicely golden.
- Turn the portions over and cook for another 5 minutes until salmon is still just pink in the middle (longer if you prefer it cooked all the way through).
- Serve the salmon on a pile of parsnip puree with a lemon or lime wedge.
Notes
Tip
Many people have a very low opinion of parsnips, but do give this puree a try. The olive oil and a bit of salt add a hint of richness, a great accompaniment to the salmon.
Tip
If you are confident juggling pans in the kitchen, you can make the parsnip puree while the salmon is cooking.
Variation
You can manoeuvre the skin off with a spatula as you are serving, but leave the crunchy skin on if that suits your family/guests.
