Sumac Salmon with Parsnip Puree, Orange Butter Sauce & Broccolini

Prepare Ingredients:

Preheat oven to 160°C. Peel and trim parsnip, cutting into quarters lengthwise (cutting middle core out of parsnip), and roughly chop into chunks. Zest orange. Remove white pith of the orange and carefully cut into segments. Finely chop chives. Trim broccolini ends and cut in half.

Cook Parsnip:

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

Sear & Bake Salmon:

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.

Make Orange Sauce:

Meanwhile, boil a kettle of water. Place broccolini in a heat proof bowl and cover with boiling water for 5 minutes to blanch. Drain well. Add orange juice and wine to the same pan used to sear salmon and cook over high heat until reduced by half, about 5 minutes. Add the orange segments to just heat through. Stir in the chives and ¹⁄₂ the butter.

Puree Parsnip:

Add the orange zest (to taste), remaining butter and milk to pot of cooked parsnip, and blitz using a stick blender until smooth. Check seasoning and adjust as necessary.

You Plate It:

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