This week we turn to Pinnacle’s April Ambassador, Joelle for kitchen inspiration…

Crispy skin salmon with parsnip purée and kale chips

INGREDIENTS

  • 1 salmon fillet
  • 2 parsnips
  • 1 bunch of kale
  • A handful of green beans
  • Salt and pepper to taste
  • 1/2 milk (I use lactose free)
  • 1 clove garlic
  • 1 teaspoon of butter
  • 2 tablespoons olive oil

METHOD

1. Peel and roughly chop your parsnip into small pieces and place into a saucepan with boiling water until soft.

2. Cut the woody bits of the kale off, wash and dry thoroughly. Place onto a baking tray and season with salt and pepper. Drizzle with olive oil and put the tray into a pre-heated oven (170-180c) and bake until crispy (approx 15min).

3. Scale and clean your salmon and dry thoroughly with paper towel. Season the skin with salt and pepper (be generous because the salt will help it crisp up). Add 2 tablespoons of olive oil to the fry pan and heat to a medium heat. When the oil is hot place the fish skin down in the fry pan. To prevent it from sticking shake your pan every now and then. The salmon will be ready to turn when its soft pink colour starts to get nearly halfway up the fish (3-4min). Turn the fish over and cook for a further 2 minutes. Take off the heat and rest for 5 mins (it will continue to cook whilst resting).

4. Remove parsnip from saucepan and keep the hot water. Place parsnip in a good processor with 1/2 cup milk, 1 clove of grated garlic, 1 teaspoon of butter and salt and pepper to taste. Process until you get a smooth consistency.

5. Blanche your beans in the boiling water for no more than 1 minute.

6. To plate, smear your parsnip purée on your plate, place your beans on top and your fish on top of the beans. Kale chips are just as delicious on the side or great on top of the fish for that extra bit of crunch. Enjoy!

Thanks JoJo! Sounds delicious, we can’t wait to try this one ourselves. 

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