Hazelnut Crusted King Salmon Recipe
horseradish & passion fruit beurre blanc, charred haricot vert, sunchoke cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sunchoke Cream
In a pot, boil sunchokes until tender, about 15 minutes. Drain and blend with a splash of water until smooth. Season with salt and set aside.
- 2
Cook the Haricot Vert
Blanch the haricot vert in boiling water for 3 minutes, then transfer to an ice bath. Drain and set aside.
- 3
Prepare the Beurre Blanc
In a saucepan, combine passion fruit juice and horseradish. Reduce over medium heat until thickened. Gradually whisk in cold butter until emulsified. Season with salt and set aside.
- 4
- 5
Cook the Salmon
Place the salmon on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the salmon is cooked through and the crust is golden brown.
- 6
Serve
To serve, place a spoonful of sunchoke cream on each plate, arrange the charred haricot vert alongside, and top with a piece of hazelnut crusted salmon. Drizzle with passion fruit beurre blanc.