Mastering how to cook salmon fish will give you an edge, especially if you can create a tasty dish that highlights the flavourful and tender salmon fillet with a creamy sauce that uses Japanese yuzu flavours for that subtle sweet-sour taste. Don’t forget to pair it with a medley of vegetables!
Portion: 2
INGREDIENTS:
Crust:
- 140 g salmon
- 1 g mustard
- 12 g cilantro
- 12 g parsley
- 50 g breadcrumbs
- 2 g salt
- 1 g black pepper
Hollandaise:
- 100 g Hollandaise Sauce
- 50 ml water
- 50 ml butter
- 3 g salt
- 0.5 g Knorr Lime Powder
- 5 g yuzu
Garnish:
- 5 g roasted tomatoes
- 5 g long beans
- 5 g green peas
- 5 g carrot
- 20 g fingerling potatoes
- 15 g zucchini
- 3 g salsa
- Pinch of salt and pepper
Salsa:
- 5 g tomato, diced
- 5 g cucumber, diced
- 2 g cilantro, chopped
- 2 g shallots, sliced
- 0.5 g tobiko
- 1 g lime juice
STEPS:
1. Breadcrumb Mixture: Chop parsley and cilantro finely and combine with breadcrumbs. Season with salt and pepper, then put the mixture on top of the salmon fillet.
2. Crusted Salmon: Sear the salmon, skin side down to make the skin crisp. Broil in oven afterwards until the crust is a golden-brown colour.
3. Hollandaise: Melt butter in a pan, then put in Knorr Hollandaise Sauce and salt. Pour in cold water and whisk until evenly combined. Let it simmer for 1 minute, then add in some yuzu juice. Keep the sauce warm.
4. Roast Tomato: Season cherry tomatoes with salt and pepper then bake it at 160C for 30 minutes.
5. Roast Potato: Heat pan, then cut the fingerling potatoes in half, and season with salt and pepper. Sear one side then let it cook in the oven for 40 minutes until fork tender.
6. Sautéed Vegetables: Heat oil in a pan, then add garlic. Toss in the zucchini, potatoes, and spinach, then season with salt and pepper. Sauté until tender, then add in the roasted tomatoes and chopped parsley.
7. Plating: Put vegetables in the middle of the plate, then place crusted salmon on top of it. Pour the hollandaise sauce around the plate and garnish the salmon with edible flowers and chopped parsley.
Healthy food can be tasty too! This recipe uses a variety of vegetables and spices in all components: the crust, garnish and even in the sauce! It’s a summery dish that pescatarians or just about anyone would want to come back for.
