Recipe of the week | Pistachio crusted salmon

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

If you love salmon, but, like us, tend to always prepare it the same way (in tartare!), this recipe is for you! Indeed very simple (although in several steps, give yourself a little time) and above all very chic (and very tasty), it frankly seduced us with its mixture of flavors (salty and sweet) and textures (delicate and crunchy). at a time). For a comforting dinner, definitely worth making again.

• Yield: 4 servings
• Preparation: 35 minutes
• Cooking time: 57 minutes

Ingredients for beets

• 4 medium yellow beets, peeled and cut into quarters
• 4 dried (French) shallots, peeled
• 30 ml (2 tbsp.) olive oil
• 15 ml (1 tbsp) honey
• Salt and pepper to taste

Ingredients for the puree

• 1.25 liters (5 cups) sweet potatoes, peeled and cut into cubes
• 30 ml (2 tbsp.) butter
• 80 ml (1/3 cup) 35% cooking cream
• Salt and pepper to taste

Ingredients for the sauce

• 125 ml (1/2 cup) honey
• 60 ml (1/4 cup) soy sauce
• 45 ml (3 tbsp.) rice vinegar
• 125 ml (1/2 cup) cold salted butter cut into cubes
• Salt and pepper to taste

Ingredients for salmon

• 125 ml (1/2 cup) finely chopped pistachios
• 125 ml (1/2 cup) panko breadcrumbs
• 1 pinch of salt
• 4 salmon fillets, 150 g (1/3 lb) each, skin removed
• 30 ml (2 tbsp.) honey
• 30 ml (2 tbsp.) olive oil

Preparation

1. Preheat the oven to 205°C (400°F).
2. In a bowl, mix the beet ingredients.
3. On a baking sheet lined with parchment paper, place the beet mixture. Bake for 45 to 50 minutes, turning the beets halfway through cooking.
4. Meanwhile, place the sweet potato cubes in a saucepan. Cover with cold water and salt. Bring to a boil, then cook for 8 to 10 minutes, until tender. Drain.
5. In the food processor container, place the sweet potato cubes. Add the butter and cream. Blend until smooth. Salt and pepper.
6. In a saucepan, heat the honey sauce, soy sauce and rice vinegar over medium heat. Let reduce for 3 to 5 minutes, until the sauce has thickened (be careful not to reduce too much to avoid creating a caramel).
7. Using a whisk, gradually add the butter to the sauce, whisking constantly. Salt and pepper.
8. Set the oven to 180°C (350°F)
9. In another bowl, mix the pistachios with the panko breadcrumbs and salt.
10. On a baking sheet lined with parchment paper, place the salmon fillets. Brush the fillets with honey, then sprinkle with the pistachio mixture. Drizzle with a drizzle of oil. Bake for 12 to 15 minutes, until the inside of the salmon fillets are cooked.
11. When ready to serve, divide the sweet potato puree between four plates. Place the salmon on the mash. Serve with pieces of beetroot and a shallot. Pour the sauce around the food.

Source: recipe from the book Simply chic 3 – For the pleasure of cooking.

Published on lapresse.ca on November 20, 2021.