Salmon Recipe
Salmon sellado con corteza de pistachos y spaghetti de vegetales y salsa Beurre Blanc con pureÌ de papa o camote. Grilled salmon, with crispy pistachios, vegetable spaghetti, beurre blanc, with mashed potatoes or mashed sweet potatoes.
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Ingredients
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Salmon and Crust
Vegetable Spaghetti
Beurre Blanc Sauce
Mashed Potatoes or Sweet Potatoes
Method
Cooking the Salmon
- 1
Prepare the Salmon
Preheat the grill to medium-high heat. Season the salmon fillets with salt and black pepper.
- 2
Make the Pistachio Crust
Chop the pistachios coarsely and press them onto the top of each salmon fillet.
- 3
Preparing the Vegetable Spaghetti
- 4
Spiralize the Vegetables
Using a spiralizer or a vegetable peeler, create spaghetti-like strands from the zucchini and carrots.
- 5
Making the Beurre Blanc Sauce
- 6
Cook the Shallots
In a saucepan, combine white wine and minced shallots. Simmer until reduced by half.
- 7
Add Cream and Finish the Sauce
Add the heavy cream and simmer for a few minutes. Whisk in the cold butter until the sauce is smooth. Season with salt and black pepper.
Preparing the Mashed Potatoes
- 8
Cook the Potatoes
Boil the potatoes or sweet potatoes in salted water until tender, about 15-20 minutes. Drain.
- 9
Plating
- 10
Serve
On a plate, place a serving of vegetable spaghetti, top with a salmon fillet, drizzle with beurre blanc sauce, and serve with a side of mashed potatoes or sweet potatoes.
