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Camelina Seed Crusted Salmon with Cauliflower Puree and Pomegranate Salad
2021-12-14
https://www.metro.ca/userfiles/image/recipes/saumon-croute-puree-chou-fleur-pomme-grenade-11800.jpg
PT25M
PT28M
PT53M
In a pot on high, add the cauliflower and/or celeriac, vegetable broth, and a pinch of salt. Bring to a boil, lower the heat to medium and let simmer for 20 minutes.Drain the contents of the pot and place in a blender with all the other ingredients for the puree. Season with salt and pepper and pulse until you get a smooth puree. Set aside.In a bowl, add all the ingredients for the salad. Season with salt and pepper and toss. Set aside.Place the camelina seeds in a dish with the garlic powder. Add salt and pepper and mix.Add the salmon fillets in the dish and coat them in the camelina seeds mixture.In a pan on high, add the camelina oil. Cook the camelina seed crusted salmon fillets for 2 minutes per side on each of the 4 sides.Serve the salmon with the puree and salad.Source : Signé Caméline
2
Metro
0
0
0
0
Salad:
1 pomegranate, peeled
1 shallot, chopped
1/2 red bell pepper, chopped
1/4 cup (60 ml) parsley, chopped
2 tablespoons (30 ml) honey
zest and juice of half lemon
salmon:
2 fillets (300 g) salmon
3 tablespoons (45 ml) plain Camelina seeds
2 teaspoons (10 ml) garlic powder
2 tablespoons (30 ml) virgin Camelina Oil
Puree:
2 cups (500 ml) cauliflower and/or celiriac, cut into large pieces
2 cups (500 ml) vegetable broth
1 teaspoon (5 ml) ground nutmeg
juice of half a lemon
Camelina Seed Crusted Salmon with Cauliflower Puree and Pomegranate Salad
2
Main course
0:25
Preparation
0:28
COOKING
0:53
TOTAL TIME
Ingredients
-
Salad:
-
1
pomegranate, peeled
-
1
shallot, chopped
-
1/2
red bell pepper, chopped
-
1/4 cup
(60 ml)parsley, chopped
-
2 tablespoons
(30 ml)honey
-
zest and juice of half lemon
-
salmon:
-
2 fillets
(300 g)salmon
-
3 tablespoons
(45 ml)plain Camelina seeds
-
2 teaspoons
(10 ml)garlic powder
-
2 tablespoons
(30 ml)virgin Camelina Oil
-
Puree:
-
2 cups
(500 ml)cauliflower and/or celiriac, cut into large pieces
-
2 cups
(500 ml)vegetable broth
-
1 teaspoon
(5 ml)ground nutmeg
-
juice of half a lemon
Preparation
In a pot on high, add the cauliflower and/or celeriac, vegetable broth, and a pinch of salt. Bring to a boil, lower the heat to medium and let simmer for 20 minutes.
Drain the contents of the pot and place in a blender with all the other ingredients for the puree. Season with salt and pepper and pulse until you get a smooth puree. Set aside.
In a bowl, add all the ingredients for the salad. Season with salt and pepper and toss. Set aside.
Place the camelina seeds in a dish with the garlic powder. Add salt and pepper and mix.
Add the salmon fillets in the dish and coat them in the camelina seeds mixture.
In a pan on high, add the camelina oil. Cook the camelina seed crusted salmon fillets for 2 minutes per side on each of the 4 sides.
Serve the salmon with the puree and salad.
Source : Signé Caméline
Source :
Metro
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