Regal Salmon and Roasted Vegetables with Pear Balsamic Dressing
Submitted by: Regal Salmon

- 4 x 100g Regal Wood Roasted Smoked Salmon
- 160g Yams
- 180g Artichokes
- 180g Portabella Mushrooms
- 220g Red Capsicum
- 30g Micro Lettuce
- salt
Green Oil
- 50g Parsley
- 50ml Olive Oil
Dressing
- 20ml Pear Balsamic
- 20ml Sweet Chilli Sauce
- 2 T Honey
- 80ml Olive Oil
- salt
Garnish
Vegetables
- Cut the artichokes, mushrooms and red capsicum into wedges and the yams in 1/2
- Toss them in a bit of oil and put onto a roasting tray season with salt and cook in a oven at 220 degrees for 10-15 minutes
Green Oil
- Blend everything together
- Strain and season
Garnish
- Sprinkle the parmesan in an oven tray lined with grease proof paper at 220 degrees until golden
- Once nicely coloured cut into skinny triangle shapes about 15-20cm tall before the parmesan goes solid
Presentation
- Stack the roasted vegetables neatly in the middle of a rectangle plate and dress with the dressing
- Place the 100g wood roasted smoked salmon fillet on top of the roast vegetables
- Put a small brunch of micro lettuce on top of the roast vegetables
- Put a small brunch of micro lettuce on top of the salmon
- Garnish with the parmesan sail
- Drizzle green oil on both sides of the stack of food