Pan-seared Salmon, Parsnip Puree, and Beet Salad

This show-stopping entree transforms earthy, seasonal vegetables and fresh salmon into an elevated composition using the Vitamix and classic culinary techniques.

Ingredients

For the Beet Salad -

• 3 (300g) roasted red beets, peeled, large dice
  
• ½ (200g) English cucumber, large dice
  
• 1 medium (50g) shallot, thin sliced
  
• ½ cup (120ml) champagne vinegar
  
• ½ cup (120ml) sunflower oil
  
• 2 tbsp (30ml) honey
  
• ¼ tsp kosher salt, optional
  
• ¼ tsp ground black pepper

For the Salmon-

• 4 (340g) skin-on salmon fillets
  
• 1 tbsp avocado oil
  
• ⅛ tsp kosher salt, optional
  
• ⅛ tsp ground black pepper
  
• 3 cups (720ml) Cauliflower Parsnip Purée

Directions

Preheat oven to 400°F (205°C)

For the Beet Salad:

1. Place the vinegar, oil, honey, salt and pepper into the Vitamix container in
   the order listed and secure the lid.
   
2. Start the blender on its lowest speed, then quickly increase to its Variable 5. Blend for 15 seconds. Marinate the vegetables in the vinaigrette for up to 1 hour in the refrigerator.

For the Salmon:

1. Season both sides of each salmon filet with salt and pepper. Heat oil in a
   large oven proof sauté pan over medium-high heat. Carefully place salmon skin side down into the pan.
2. Allow the salmon to sear for 3 minutes, or until the skin begins to brown and
   crisp. Do not flip. Turn off heat and place the entire pan into the preheated oven and bake for 5 minutes, or until salmon skin is crispy and flesh is pink on the top.
   
3. Gently toss the beet salad and strain, reserving the vinaigrette to plate.

To Plate:

1.  With a serving spoon, take a heaping scoop of warm parsnip puree and spread onto the middle of each plate. Scoop beet salad on top of the puree. Place salmon, crispy-skin side- up, on top. Drizzle plate with extra vinaigrette.