Here is a sneak peek at the culinary adventure that awaits onboard the Rocky Mountaineer.
Preheat oven to 190°C / 375°F. Portion four equal pieces of salmon. Heat up the oil in an oven-proof skillet, season each piece of salmon with salt and pepper and pan fry on both sides until browned (on a high heat). Finish off the cooking process in the oven until cooked medium at the center (approximately 5 minutes).
Cut fennel greens from bulb, roughly chop 6g/1½tsp and set aside. Using a sharp mandoline or vegetable peeler, shave the fennel bulb very thinly (paper thin). Place shavings in a bowl, add lime juice, salt, pepper, olive oil and chopped fennel greens. Set aside in the fridge until needed.
In a bowl, mix together the mustard and vinegar. Whisk in the olive oil gradually until smooth. Check the seasoning (salt and pepper) and set aside.
Preheat oven to 190°C / 375°F. Wash, deseed and remove the ribs from the red pepper and cut into 1½cm / ½inch pieces. Wash, peel and cube the butternut squash. Set aside the red pepper and squash. Wash and cut the potatoes (skin on) into 1½cm / ½inch cubes and place in a bowl. Season, drizzle the potatoes with olive oil, and transfer to a roasting pan. Place in a hot oven and cook for 10 minutes. Remove from the oven and add in the red peppers and butternut squash. Roast for another 10 to 15 minutes, or until cooked and browned.
Wash and blanch the snap peas separately (dip into boiling water, then quickly remove and dip into ice water). Chop into 3cm / 1 inch pieces, add in to the rest of the ingredients, toss in the vinaigrette and coat evenly using a stainless bowl. Serve immediately.
Place the vegetable and potato salad in the center of the plate. Place the roasted salmon on top of the salad, garnish with shaved fennel (on top of salmon). Drizzle the vinaigrette around the salmon.