Roasted Salmon Recipe
sweet potato filetto, fennel confit, sage, burnt miso emulsion (GF)
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Ingredients
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Salmon
Sweet Potato
Fennel Confit
Burnt Miso Emulsion
Garnish
Method
Roasting Salmon
- 1
Prepare the Oven
Preheat the oven to 400°F (200°C).
- 2
Season the Salmon
Pat the salmon fillets dry with paper towels. Drizzle olive oil over the fillets and season with salt and black pepper.
- 3
Roast the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Preparing Sweet Potatoes
- 4
Cook Sweet Potatoes
Peel and chop the sweet potatoes into even-sized cubes. Boil in salted water until tender, about 15-20 minutes.
- 5
Mash Sweet Potatoes
Drain the sweet potatoes and return them to the pot. Add butter and brown sugar, then mash until smooth. Season with additional salt to taste.
Making Fennel Confit
- 6
Prepare Fennel
Trim the tops off the fennel bulbs and slice them thinly. Peel and crush the garlic cloves.
- 7
Making Burnt Miso Emulsion
- 8
Burn the Miso
In a small non-stick pan, heat the white miso paste over medium heat until it starts to darken and caramelize, stirring frequently to avoid burning.
- 9
Combine Ingredients
In a blender, combine the burnt miso, olive oil, lemon juice, and water. Blend until smooth and emulsified.
Plating
- 10
Assemble the Dish
On a plate, place a generous scoop of mashed sweet potatoes. Top with roasted salmon and spoon over a portion of fennel confit. Drizzle burnt miso emulsion around the plate.
- 11
Garnish
Finish the dish by garnishing with fresh sage leaves for added flavor and presentation.