Login to Save Like

Ingredients

Serves 4

• 2 navel oranges, washed thoroughly
• 1/4 cup sugar
• 2 pounds parsnips
• 1 1/2 cups freshly squeezed and strained orange juice, (4 oranges)
• Salt and freshly ground black pepper
• 4 salmon fillets, (5 ounces each), skin removed

Description

We Adapted This Technique From Chef Jean-Georges Vongerichten\'s Version. Make The Powdered Orange Zest (Steps One And Two) Several Days Ahead, And Keep It In An Airtight Container In A Cool, Dry Place; Grind Before Using.

Martha Stewart