- 4 oz Scottish Salmon Filet, skin off (any type of salmon will work)
- Salt, Pepper and Oil
Season fish generously on both sides with salt and pepper. Get a pan (I prefer cast iron) nice and hot and add 2T salad oil. Sear fish for 2 to 3 minutes on each side until it is nicely browned. Finish in oven for an additional minute or so (should be served with a little opaque center or MR to ensure it is still moist)
- 2 medium Parsnips, peeled and chopped
- 1, 8 oz. can Coconut Milk
- 1 Vanilla Bean, bruised and scraped
- Salt and Pepper to taste
Place peeled parsnips and vanilla bean into saucepan with coconut milk. Simmer slowly until parsnips are tender; about 20 minutes. Pull parsnips from the coconut milk with a slotted spoon and place in blender. Season with salt and pepper, turn blender on medium speed and drizzle in coconut milk until it is smooth and of "pudding" consistency.
- 4 oz. cleaned and quartered Brussels sprouts
Toss sprouts in olive oil, salt and pepper and roast in a 400 degree oven on a cookie tray for about 10-15 minutes, until they are tender and caramelized
- 1 Pomegranate
- 2 oz. Pomegranate Juice
- 1 oz. Balsamic Vinegar
- 3 oz. Olive Oil
- 1 t. Honey
Peel pomegranate and reserve seeds. Puree in blender 1T seeds, the juice, vinegar and honey. Slowly drizzle oil in to emulsify.
Take a spoon of parsnip puree and drop it on plate. To the side, place the sprouts and to the front place the salmon. Sauce with the vinaigrette and garnish plate with extra pomegranate seeds.