Coho Salmon atop Avocado Salad with Parsnip Puree & Balsamic Honey Reduction

Coho Salmon atop Avocado Salad with Parsnip Puree & Balsamic Honey Reduction

Ingredients

1/2 pound Coho salmon fillet, cut into two pieces
Kosher Salt
Pepper
EVOO

1/4 cup balsamic vinegar
2 T. honey

1 pound parsnips
2 cans low sodium Swanson chicken broth
2 cups water
Kosher Salt
Pepper

1 avocado
1/4 cup red onion, finely diced
1/8 cup cilantro, finely diced
2 splashes lemon juice
1/3 cup cherry tomatoes, diced
Kosher Salt
Pepper

Peel the parsnips, cut into 1" pieces, and boil in a stock pot with chicken broth, water, and kosher salt & pepper to taste.  Drain the parsnips and puree in a food processor or with an immersion blender.  Put puree into a piping bag or a ziplock bag with the bottom corner cut off to serve as an ad hoc piping bag.

Dice the avocado and combine with red onion, cilantro, cherry tomatoes, and lemon juice, kosher salt & pepper.

Combine the honey and balsamic vinegar in a sauce pan, whisk over medium heat and reduce by half.

Heat 2 T. EVOO in a large skillet over medium high heat, place the salmon skin side down in the frying pan and cook until done, about 8 minutes.

Using a cookie or biscuit cutter OR a food ring, make a circle of avocado in the center of the plate; top with 1 piece of salmon.  Pipe the puree onto the plate.  Drizzle reduction over the salmon fillet.  Enjoy!