Heat chicken stock in a medium saucepan over medium-high heat. Add celeriac, bring to the boil and cook for 15 minutes or until tender. Drain well.
Melt 30g butter in a medium frying pan, add eschallots and cook for 1 minute or until soft. Pour in blood orange juice and simmer until reduced by half. Add remaining butter and whisk until melted, strain and pour into a serving jug.
Heat oil in a medium frying pan. Cook salmon, skin-side down and pan fry for 6 minutes or until crispy. Turn and cook for 3-5 minutes or until cooked to your liking. Remove from heat and rest.
Scatter macadamias on a baking paper-lined oven tray and bake for 5-6 minutes. Using a mortar and pestle pound until roughly crushed.
Process celeriac and cream in the chopper attachment with a stick blender, season with salt and pepper and blend until smooth.
Melt butter in a small frying pan, add asparagus and pan fry for 2-3 minutes turning occasionally.
To serve, place a ring mould on a serving plate, fill with celeriac puree and remove mould. Top with asparagus and crushed macadamias. Arrange salmon next to puree with sauce on the side.