Salmone Recipe
North atlantic salmon, parsnip purée, roasted summer squash, lemon sauce
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Ingredients
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Main Ingredients
For the Lemon Sauce
Method
Preparation of Parsnip Purée
- 1
Cook Parsnips
Peel and chop the parsnips into small pieces. In a pot, bring salted water to a boil, add the parsnips, and cook until tender, about 15 minutes.
- 2
Purée Parsnips
Drain the parsnips and transfer them to a blender. Add a tablespoon of olive oil, salt, and black pepper. Blend until smooth and creamy. Set aside.
Roasting Summer Squash
- 3
Prepare Squash
Preheat the oven to 400°F (200°C). Slice the summer squash into rounds and toss with 1 tablespoon of olive oil, salt, and pepper.
- 4
Roast Squash
Spread the squash on a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
Cooking the Salmon
- 5
Season Salmon
Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
- 6
Sear Salmon
In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the salmon fillets skin-side down and cook for about 4-5 minutes, until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
Making the Lemon Sauce
- 7
Sauté Garlic
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- 8
Add Broth and Lemon
Pour in the chicken or vegetable broth and squeeze the juice of 1 lemon into the saucepan. Simmer for 5-7 minutes to reduce the sauce slightly.
Plating
- 9
Plate the Dish
On each plate, spoon a generous portion of parsnip purée. Top with the seared salmon fillet, arrange roasted summer squash alongside, and drizzle with lemon sauce. Garnish with fresh parsley.
