Maraschino-Glazed King Salmon

Directions

1. Parsnip Purée

Add parsnips and cream to a saucepan.

Simmer until very tender (about 15–20 minutes).

Blend with butter until smooth and silky.

Season with salt. Keep warm.

2. Roasted Vegetables

Preheat oven to 400°F.

Toss celery root and potatoes with olive oil, salt, and pepper.

Roast for 20–25 minutes until golden.

In last 5 minutes, add kale to lightly crisp.

3. Maraschino Glaze

Combine cherry juice, cherries, honey, soy, vinegar, ginger, and garlic in a saucepan.

Simmer for 5–7 minutes.

Add cornstarch slurry and cook until glossy and slightly thickened.

Set aside.

4. Salmon

Season salmon with salt and pepper.

Heat olive oil in a pan over medium-high heat.

Sear salmon skin-side down for 4–5 minutes until crisp.

Flip and cook another 2–3 minutes.

Brush generously with maraschino glaze and let caramelize.

Plating (as shown in your photo)

Swipe a smooth parsnip purée across the plate.

Place roasted celery root, potatoes, and kale slightly off-center.

Set the glazed salmon on top.

Spoon extra glaze over the salmon for a glossy finish.

Scatter fresh apple cubes and cherries around the plate.

Finish with chives and a light drizzle of pan sauce.

Chef Notes (Talon Style)

The glaze should be lacquered and reflective, not runny.

Keep the purée ultra-smooth for a high-end presentation.

Balance is key: sweet (cherry), earthy (parsnip), and savory (salmon).