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Camelina Seed Crusted Salmon with Cauliflower Puree and Pomegranate Salad
2021-12-14
https://www.metro.ca/userfiles/image/recipes/saumon-croute-puree-chou-fleur-pomme-grenade-11800.jpg
PT25M
PT28M
PT53M
In a pot on high, add the cauliflower and/or celeriac, vegetable broth, and a pinch of salt. Bring to a boil, lower the heat to medium and let simmer for 20 minutes.Drain the contents of the pot and place in a blender with all the other ingredients for the puree. Season with salt and pepper and pulse until you get a smooth puree. Set aside.In a bowl, add all the ingredients for the salad. Season with salt and pepper and toss. Set aside.Place the camelina seeds in a dish with the garlic powder. Add salt and pepper and mix.Add the salmon fillets in the dish and coat them in the camelina seeds mixture.In a pan on high, add the camelina oil. Cook the camelina seed crusted salmon fillets for 2 minutes per side on each of the 4 sides.Serve the salmon with the puree and salad.Source : Signé Caméline
2
Metro
0
0
0
0
Salad:
1 pomegranate, peeled
1 shallot, chopped
1/2 red bell pepper, chopped
1/4 cup (60 ml) parsley, chopped
2 tablespoons (30 ml) honey
zest and juice of half lemon
salmon:
2 fillets (300 g) salmon
3 tablespoons (45 ml) plain Camelina seeds
2 teaspoons (10 ml) garlic powder
2 tablespoons (30 ml) virgin Camelina Oil
Puree:
2 cups (500 ml) cauliflower and/or celiriac, cut into large pieces
2 cups (500 ml) vegetable broth
1 teaspoon (5 ml) ground nutmeg
juice of half a lemon
Camelina Seed Crusted Salmon with Cauliflower Puree and Pomegranate Salad
2
Main course
0:25
Preparation
0:28
COOKING
0:53
TOTAL TIME
Ingredients
-
Salad:
-
1
pomegranate, peeled
-
1
shallot, chopped
-
1/2
red bell pepper, chopped
-
1/4 cup
(60 ml)parsley, chopped
-
2 tablespoons
(30 ml)honey
-
zest and juice of half lemon
-
salmon:
-
2 fillets
(300 g)salmon
-
3 tablespoons
(45 ml)plain Camelina seeds
-
2 teaspoons
(10 ml)garlic powder
-
2 tablespoons
(30 ml)virgin Camelina Oil
-
Puree:
-
2 cups
(500 ml)cauliflower and/or celiriac, cut into large pieces
-
2 cups
(500 ml)vegetable broth
-
1 teaspoon
(5 ml)ground nutmeg
-
juice of half a lemon
Preparation
In a pot on high, add the cauliflower and/or celeriac, vegetable broth, and a pinch of salt. Bring to a boil, lower the heat to medium and let simmer for 20 minutes.
Drain the contents of the pot and place in a blender with all the other ingredients for the puree. Season with salt and pepper and pulse until you get a smooth puree. Set aside.
In a bowl, add all the ingredients for the salad. Season with salt and pepper and toss. Set aside.
Place the camelina seeds in a dish with the garlic powder. Add salt and pepper and mix.
Add the salmon fillets in the dish and coat them in the camelina seeds mixture.
In a pan on high, add the camelina oil. Cook the camelina seed crusted salmon fillets for 2 minutes per side on each of the 4 sides.
Serve the salmon with the puree and salad.
Source : Signé Caméline
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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