Pan Seared Salmon

with Balsamic Red Onion Reduction

Ingredients

Salmon

• 2 salmon fillets, skin on, pin bones removed
• Olive oil
• Salt

Balsamic Red Onion Reduction

• 2 large red onions, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup balsamic vinegar
• 1/3 cup red wine (Pinot Noir or Merlot)
• 3 tbsp honey
• Salt & cracked black pepper

Parsnip & Potato Silk

• 500 g floury potato, peeled and chopped
• 250 g parsnip, peeled and chopped
• 80 g unsalted butter
• 100-150 ml cream, warm
• Salt & white pepper

Charred Courgettes (Zucchini)

• 2-3 courgettes (zucchini), halved lengthways
• Fresh thyme
• Olive oil, small knob of butter, salt

Garnish

• Micro greens & cracked black pepper

Method

Balsamic Red Onion Reduction

1. Heat olive oil and butter in saucepan over medium heat
2. Add sliced onions and a pinch of salt
3. Cook on medium 25-30 mins, stirring occasionally until softened and lightly caramelised - do not rush this stage, it builds the base flavour
4. Add wine and cook for 5 mins to reduce slightly
5. Add balsamic vinegar and honey
6. Simmer gently for 30 minutes, until thick and syrupy
7. Season with salt and cracked black pepper to taste
8. Set aside and keep warm

Parsnip & Potato Silk

1. Place potato & parsnip in well salted pot of water
2. Bring to boil and cook until completely soft
3. Drain & allow to steam dry in the pot for 1-2 mins
4. Mash while hot
5. Fold in warm butter
6. Add warm cream gradually until smooth and silky
7. Season with salt and white pepper
8. For an ultra-smooth finish, push through a sieve

Charred Courgettes (Zucchini)

1. Lightly coat pan with olive oil at medium heat
2. Place courgettes cut side down
3. Leave undisturbed to develop a deep char
4. Flip and add small knob of butter & thyme to pan
5. Cook for 1-2 mins more, season with salt and set aside

Salmon

1. Remove pin bones with tweezers
2. Pat skin and flesh completely dry
3. Salt the skin side only
4. Leave at room temp 15-20 mins
5. Heat olive oil in pan over medium heat
6. Place salmon skin side down
7. Press lightly for the first 20 seconds
8. Cook skin side until about 2/3 cooked through
9. Flip and cook for 1-2 minutes - skin should be crisp and golden
10. Remove from pan and rest for 5 minutes to finish cooking through via residual heat

Plating

1. Spoon purée onto plate to create a smooth swoosh
2. Lean salmon just off centre of purée
3. Stack courgettes overlapping for height
4. Spoon balsamic reduction neatly on and just beside salmon
5. Add 3 small sauce dots/streaks around purée edge
6. Finish with microgreens and cracked black pepper