Roast Fillet of Salmon with Shallot and Parsley Salad and Bone Marrow Jus



  • 40g Shallots, sliced
  • 10g Julienne of parsley
  • 20g Capers, rinsed and dried
  • Grated zest of ¼ lemon
  • 1 Lemon
  • 15ml Extra virgin olive oil
  • 160g Bone marrow, removed from bone
  • 25ml Olive oil
  • 4 × 160g Salmon fillets, skin on and pin bones removed
  • 50g Unsalted butter
  • 120ml Red wine jus
  • 80g Tomato concasse
  • 12 Leaves flat leaf parsley
  • Salt
  • Freshly ground pepper


Pre-heat the oven to 200°C. In a bowl, mix the sliced shallots, julienne of parsley, capers and grated lemon zest. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon and add enough extra virgin olive oil to sufficiently coat the shallots. Keep at room temperature until ready to use.

Slice the bone marrow into 1cm thick pieces and lightly season with salt and freshly ground pepper. Keep at room temperature until ready to use.

In a heavy-based pan heat the olive oil over a medium heat. Lightly season the salmon with salt and freshly ground pepper and place the salmon skin side down in the pan. Cook for 2 minutes and transfer to the oven to cook for a further 4 - 5 minutes depending on the thickness of the fish. The salmon should remain pink inside. Remove the salmon from the oven, add the butter to the pan and allow it to melt before basting the salmon with it. Once again, lightly season with salt, freshly ground pepper and a squeeze of lemon. Remove the salmon from the pan and keep warm.

Over a low heat, warm the red wine jus and add the tomato concasse and bone marrow. Remove the pan from the heat and allow the tomato and bone marrow to warm through in the sauce. Do not allow the sauce to boil as the marrow will melt and the fat will float to the surface of the sauce.

Place an 8cm pastry ring in the centre of a plate and spoon the shallot salad into it. Evenly smooth out with the back of the spoon and gently remove the pastry ring. Place the salmon skin side up onto the shallot salad and spoon the bone marrow sauce around the plate. Garnish with flat leaf parsley.