Spice Crusted 'pastrami' Roasted Salmon Recipe
sauteed couscous & rutabaga spinach, celery root & potato puree, chips
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Ingredients
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For the Spice Crusted Salmon
For the Sauteed Couscous & Rutabaga Spinach
For the Celery Root & Potato Puree
For the Chips
Method
For the Spice Crusted Salmon
- 1
Prepare the Spice Mixture
In a small bowl, mix together black pepper, smoked paprika, coriander seeds, garlic powder, brown sugar, and sea salt.
- 2
Coat the Salmon
Rub the olive oil over the salmon fillets and then generously coat them with the spice mixture. Ensure all sides are covered.
- 3
Roast the Salmon
Preheat the oven to 400°F (200°C). Place the salmon on a baking sheet lined with parchment paper and roast for 12-15 minutes or until cooked through.
For the Sauteed Couscous & Rutabaga Spinach
- 4
Cook the Couscous
In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
- 5
Sauté Rutabaga and Spinach
In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add diced rutabaga and cook for 5-7 minutes until tender. Stir in fresh spinach until wilted.
- 6
For the Celery Root & Potato Puree
- 7
- 8
Make the Puree
Drain the vegetables and return them to the pot. Add butter and heavy cream, then mash until smooth. Season with salt and pepper to taste.
For the Chips
- 9
- 10
Bake the Chips
Spread the potato slices in a single layer on a baking sheet. Bake for 15-20 minutes until golden and crispy, flipping halfway through.