We’re making Seared Salmon with Chimi Churri Sauce with Head Chef Matthew Reilly of Malt on Broadway.INGREDIENTS

Skin on salmon

Parsnips

Bay leaf

Cream

Cauliflower

Cilantro

Parsley

Mint

Olive oil

Red wine vinegar

Crushed red pepper, pepper

SaltSTEPS

Boil the parsnips in salted water with bay leaf.

Strain mixture, remove bay leaf and puree with cream.min

Coarsely chop mint, cilantro and parsley.

Add olive oil, vinegar, chilies and salt.

Sear salmon skin side down until almost brown, do not flip, finish in a 400 degree oven for 7-9 min