Epic restaurant's salmon with maple sunchoke puree and chimichurri sauce

A new winter dish at Fairmont Royal York's Epic restaurant

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Salmon doesn't have to be boring. Take a cue from the winter menu at Fairmont Royal York's Epic restaurant, in which you'll find this salmon with maple sunchoke puree. The range of textures and flavours in the dish will have your taste buds dancing. If you've just been serving your roasted salmon with rice and steamed vegetables, then it's time to try a new way of preparing the fish with this recipe.


1 large parsnip
1 large sweet potato
2 tbsp chopped cilantro
1 green onion, sliced
1/2 Orange, juice and zest
1/2 lemon, juice and zest
salt and pepper, to taste

In a steamer over high heat, steam the parsnip and sweet potato for 6 minutes (should not be fully cooked), and cool in the refrigerator.

In a large bowl, mix together half of the chopped cilantro, sliced green onion, orange juice, orange zest, lemon Juice, lemon zest.

Using a cheese grater, grate the parsnip and sweet potato into the bowl. Season with salt and pepper.

Portion the mix into 4 disks, place on a tray and leave in the refrigerator to set.

Preheat oven to 400F.

Once the rosti disks are set, place rosti in a small frying pan on medium heat with a touch of oil.

Sear both sides of the rosti and roast in preheated oven for 5 minutes to cook through.

Maple sunchoke puree

2 tbsp butter
1 tbsp maple syrup
1/2 lb sunchokes, peeled
3 oz. heavy cream
salt and pepper, to taste

In a small sauté pan on medium heat, add butter and maple syrup. Cook for roughly 5 minutes until butter turns slightly brown and starts to smell like caramel.

Remove pan from the heat and set aside.

In a small pot on medium high heat, place the peeled sunchokes and 1L of water, and bring to a boil. Cook the sunchokes for about 10 minutes, until fully cooked and tender. Remove from heat and strain off the water (reserve the water).

Place the maple butter, sunchokes, cream, salt and pepper into a blender, puree for 1 minute.

If the puree is too thick, add small amounts of the reserved water from the sunchokes to thin out the puree.

Chimichurri sauce

2 tbsp cilantro
1/4 bunch parsley
2 tbsp red wine vinegar
2 cloves garlic
2 oz. olive oil
salt and pepper, to taste

In a medium size stainless bowl add cilantro, parsley, red wine vinegar, garlic, olive oil, salt and pepper

Roughly mix together and season


4 7-oz. skin-on salmon filet
salt and pepper
3 Brussels sprouts, cut in half

Preheat oven to 400F.

Season your salmon fillet on all sides with salt and pepper.

In an oven proof pan set on medium high heat, add oil and cook salmon fillets, skin side down, for 3 minutes. Flip salmon carefully onto the other side, add Brussel sprouts and place pan in oven for 4 minutes.

Remove salmon and sprouts from pan. Reserve.


shiso seedling

When ready to serve, place 2 tbsp of the sunchoke puree on the plate, place the potato rosti in the middle.

Scatter the sprouts around the plate, and place the salmon filet on top of the rosti.

Spoon chimichurri around the salmon.

Finish with the shiso seedlings around the plate as garnish.