Maple Glazed Alaska Salmon with Spiced Parsnip Puree and Roasted Brussel Sprouts by Dale Pinnock


1 large Alaska sockeye salmon fillet
2 large parsnips - diced, skins left on
1 teaspoon of vegetable stock powder
1.5 teaspoon of cinnamon
2 teaspoons of soy sauce
1 teaspoon of maple syrup
8 brussels sprouts - halved
1 teaspoon of garlic powder
Salt and Pepper


Mix the soy sauce, and maple syrup together to make a marinade. Marinate the salmon in it for about an hour.

Place the diced parsnips into a saucepan and add enough water to almost cover them. Add the vegetable stock powder to the water and simmer for 10-15 minutes until soft enough to blend.

Using a stick blender, blend the parsnips into a thick puree. Add the cinnamon and blend for another few seconds.

Place the halved sprouts into a baking tray and drizzle with olive oil, the garlic powder, plus salt and pepper and roast at 180 for about 20 - 30 minutes until soft and turning golden on the edges.

Place the marinated salmon on to a baking sheet, and pour the remaining marinade over the top of it. Bake at 180 for about 20 minutes, until lightly cooked and marinade is beginning to caramelise slightly.

Plate up by spreading a generous amount of the puree in the centre of the plate, and placing the fillet on top. Add a cluster of the roasted sprouts next to the salmon