Sumac Salmon with Parsnip Mash, Orange Butter Sauce & Broccolini

Preheat oven to 160°C. Peel and trim parsnip, cutting into quarters lengthwise (cutting middle core out of parsnip), and roughly chop into chunks. Peel and dice potatoes into chunks. Zest one orange. Remove white pith of the orange and carefully cut into segments. Juice the other orange. Finely chop chives. Trim broccolini ends. Top and tail green beans.

Place parsnip and potatoes in a pot and cover with water with a large pinch of salt. Bring to the boil and cook for 10-12 minutes, until tender. Drain well and set aside to keep warm.

Pat salmon dry on paper towel. Drizzle salmon with a little olive oil and sprinkle with sumac and season with salt and pepper. Heat a pan over medium-high heat. Add the salmon, seasoned-side down and cook for 1 minute. Turn and cook for another minute. Transfer salmon to a lined baking tray and place in oven for 5-6 minutes.

Boil a kettle of water. Place broccolini and green beans in a heatproof bowl, cover with boiling water, and blanch for 5 minutes, then drain. Add orange juice and white wine to the salmon pan over high heat, simmer until reduced by half (about 5 minutes). Stir in orange segments, chives, and half the butter to heat through.

Add the orange zest (to taste), remaining butter, and a splash of milk to the pot of cooked parsnip and potatoes. Mash until smooth, then season to taste.

Divide the parsnip and potato puree between plates and serve salmon fillet with broccolini and green beans on the side. Spoon over sauce and orange segments and garnish with any remaining chives. Enjoy!

Preheat oven to 160°C. Peel and trim parsnip, cutting into quarters lengthwise (cutting middle core out of parsnip), and roughly chop into chunks. Peel and dice potatoes into chunks. Zest two oranges. Remove white pith of the oranges and cut into segments. Juice the other two oranges. Finely chop chives. Trim broccolini ends. Top and tail green beans.

Place parsnip and potatoes in a pot and cover with water with a large pinch of salt. Bring to the boil and cook for 10-12 minutes, until tender. Drain well and set aside to keep warm.

Pat salmon dry on paper towel. Drizzle salmon with a little olive oil and sprinkle with sumac and season with salt and pepper. Heat a pan over medium-high heat. Add the salmon, seasoned-side down and cook for 1 minute. Turn and cook for another minute. Transfer salmon to a lined baking tray and place in oven for 5-6 minutes.

Boil a kettle of water. Place broccolini and green beans in a heatproof bowl, cover with boiling water, and blanch for 5 minutes, then drain. Add orange juice and white wine to the salmon pan over high heat, simmer until reduced by half (about 5 minutes). Stir in orange segments, chives, and half the butter to heat through.

Add the orange zest (to taste), remaining butter, and a splash of milk to the pot of cooked parsnip and potatoes. Mash until smooth, then season to taste.

Divide the parsnip and potato puree between plates and serve salmon fillet with broccolini and green beans on the side. Spoon over sauce and orange segments and garnish with any remaining chives. Enjoy!

Preheat oven to 160°C. Peel and trim parsnip, cutting into quarters lengthwise (cutting middle core out of parsnip), and roughly chop into chunks. Peel and dice potatoes into chunks. Zest one orange. Remove white pith of the orange and carefully cut into segments. Juice the other orange. Finely chop chives. Trim broccolini ends. Top and tail green beans.

Place parsnip and potatoes in a pot and cover with water with a large pinch of salt. Bring to the boil and cook for 10-12 minutes, until tender. Drain well and set aside to keep warm.

Pat salmon dry on paper towel. Drizzle salmon with a little olive oil and sprinkle with sumac and season with salt and pepper. Heat a pan over medium-high heat. Add the salmon, seasoned-side down and cook for 1 minute. Turn and cook for another minute. Transfer salmon to a lined baking tray and place in oven for 5-6 minutes.

Boil a kettle of water. Place broccolini and green beans in a heatproof bowl, cover with boiling water, and blanch for 5 minutes, then drain. Add orange juice and white wine to the salmon pan over high heat, simmer until reduced by half (about 5 minutes). Stir in orange segments, chives, and half the butter to heat through.

Add the orange zest (to taste), remaining butter, and a splash of milk to the pot of cooked parsnip and potatoes. Mash until smooth, then season to taste.

Divide the parsnip and potato puree between plates and serve salmon fillet with broccolini and green beans on the side. Spoon over sauce and orange segments and garnish with any remaining chives. Enjoy!

Preheat oven to 160°C. Peel and trim parsnip, cutting into quarters lengthwise (cutting middle core out of parsnip), and roughly chop into chunks. Peel and dice potatoes into chunks. Zest one orange. Remove white pith of the orange and carefully cut into segments. Juice the other orange. Finely chop chives. Trim broccolini ends. Top and tail green beans.

Place parsnip and potatoes in a pot and cover with water with a large pinch of salt. Bring to the boil and cook for 10-12 minutes, until tender. Drain well and set aside to keep warm.

Pat salmon dry on paper towel. Drizzle salmon with a little olive oil and sprinkle with sumac and season with salt and pepper. Heat a pan over medium-high heat. Add the salmon, seasoned-side down and cook for 1 minute. Turn and cook for another minute. Transfer salmon to a lined baking tray and place in oven for 5-6 minutes.

Boil a kettle of water. Place broccolini and green beans in a heatproof bowl, cover with boiling water, and blanch for 5 minutes, then drain. Add orange juice and white wine to the salmon pan over high heat, simmer until reduced by half (about 5 minutes). Stir in orange segments, chives, and half the butter to heat through.

Add the orange zest (to taste), remaining butter, and a splash of milk to the pot of cooked parsnip and potatoes. Mash until smooth, then season to taste.

Divide the parsnip and potato puree between plates and serve salmon fillet with broccolini and green beans on the side. Spoon over sauce and orange segments and garnish with any remaining chives. Enjoy!

Preheat oven to 160°C. Peel and trim parsnip, cutting into quarters lengthwise (cutting middle core out of parsnip), and roughly chop into chunks. Peel and dice potatoes into chunks. Zest one orange. Remove white pith of the orange and carefully cut into segments. Juice the other orange. Finely chop chives. Trim broccolini ends. Top and tail green beans.

Place parsnip and potatoes in a pot and cover with water with a large pinch of salt. Bring to the boil and cook for 10-12 minutes, until tender. Drain well and set aside to keep warm.

Pat salmon dry on paper towel. Drizzle salmon with a little olive oil and sprinkle with sumac and season with salt and pepper. Heat a pan over medium-high heat. Add the salmon, seasoned-side down and cook for 1 minute. Turn and cook for another minute. Transfer salmon to a lined baking tray and place in oven for 5-6 minutes.

Boil a kettle of water. Place broccolini and green beans in a heatproof bowl, cover with boiling water, and blanch for 5 minutes, then drain. Add orange juice and white wine to the salmon pan over high heat, simmer until reduced by half (about 5 minutes). Stir in orange segments, chives, and half the butter to heat through.

Add the orange zest (to taste), remaining butter, and a splash of milk to the pot of cooked parsnip and potatoes. Mash until smooth, then season to taste.

Divide the parsnip and potato puree between plates and serve salmon fillet with broccolini and green beans on the side. Spoon over sauce and orange segments and garnish with any remaining chives. Enjoy!

Preheat oven to 160°C. Peel and trim parsnip, cutting into quarters lengthwise (cutting middle core out of parsnip), and roughly chop into chunks. Peel and dice potatoes into chunks. Zest one orange. Remove white pith of the orange and carefully cut into segments. Juice the other orange. Finely chop chives. Trim broccolini ends. Top and tail green beans.

Place parsnip and potatoes in a pot and cover with water with a large pinch of salt. Bring to the boil and cook for 10-12 minutes, until tender. Drain well and set aside to keep warm.

Pat salmon dry on paper towel. Drizzle salmon with a little olive oil and sprinkle with sumac and season with salt and pepper. Heat a pan over medium-high heat. Add the salmon, seasoned-side down and cook for 1 minute. Turn and cook for another minute. Transfer salmon to a lined baking tray and place in oven for 5-6 minutes.

Boil a kettle of water. Place broccolini and green beans in a heatproof bowl, cover with boiling water, and blanch for 5 minutes, then drain. Add orange juice and white wine to the salmon pan over high heat, simmer until reduced by half (about 5 minutes). Stir in orange segments, chives, and half the butter to heat through.

Add the orange zest (to taste), remaining butter, and a splash of milk to the pot of cooked parsnip and potatoes. Mash until smooth, then season to taste.

Divide the parsnip and potato puree between plates and serve salmon fillet with broccolini and green beans on the side. Spoon over sauce and orange segments and garnish with any remaining chives. Enjoy!