Salmon with Crispy Skin and Parsnip Puree
Preheat oven to 180°C.
Carefully remove the skin from the salmon fillets and place flat on an oven tray lined with baking paper.
Brush with oil and sprinkle with sea salt. Place another sheet of baking paper over the skin and weight down with another baking tray on top.
In a small bowl combine the lemon zest, dill, thyme, salt and sugar. Rub the mix over the salmon fillets and place in the fridge, uncovered for 30-40 minutes.
Place salmon skins in the oven and bake for 30 minutes until crisp. Keep warm.
Cool oven to 110°C.
Remove salmon fillets and rinse under cold water. Pat dry and place in an ovenproof dish. Drizzle with oil and place in the oven to bake for 8-10 minutes or until just cooked through.
In a small skillet, sauté garlic in oil until slightly caramelised.
Place parsnip in a medium sized pot with lightly salted water and bring to a gentle simmer. Cook until just soft. Drain.
Return to the heat for a few minutes to remove excess water. Add garlic and cream and mash together. Adjust seasoning to taste.
Serve salmon with crispy skin, parsnip puree and small leafy salad.