Method

• 1.
  Preheat oven to 160°C.
• 2.
  Place the orange juice in a saucepan over high heat and boil for 5-6 minutes or until it has reduced to about 100ml. Set aside.

• 3.
  Cook the parsnips in a large saucepan of boiling salted water until soft, drain and cool slightly. Transfer to the bowl of a food processor and add salt, pepper, 75g butter, orange rind and cream, and whiz until you have a smooth puree. Set aside in a warm place while you cook the salmon.
• 4.
  Combine sumac and flour on a piece of non-stick baking paper and season generously with salt and pepper. Dip skinless side of salmon fillets into the spice mixture to coat.
• 5.
  Heat remaining butter and oil in a non-stick frying pan over medium-high heat. Add the salmon, seasoned-side down and cook for 1 minute. Turn and cook for another minute. Transfer to a baking tray and place in oven for 5-6 minutes.
• 6.
  Add the wine to the orange juice and cook over high heat for about 5 minutes until reduced by half. Add the orange segments to just heat through. Stir in the chives. Place a generous serve of parsnip puree on each plate, top with a piece of salmon and drizzle with the sauce. Garnish with extra chives if desired.