Roasted King Salmon with White Asparagus, Roasted Beetroot and Turnip

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Bentley

By Brent Savage

Published 2010

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Presentation

  • ½ bunch (10 g/ oz) chives, finely chopped

Place the salmon on 6 plates. Arrange the beetroot and turnip around the salmon and place some asparagus tips in between. Dip one end of the asparagus stalks in the chives and place on the plates. Dot the plate with the beetroot gel and garnish with pieces of crisp salmon skin.

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