Recipe Of The Week | Pistachio Crusted Salmon

With the weekend approaching, all cooking readers are asking themselves the eternal question: What are we eating? To inspire you, La Presse proposes a recipe that will make your mouth water.

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Published at 11:00 am.

If you love salmon but, like us, always prepare it the same way (in tartare!), then this recipe is for you! Actually very simple (albeit in several steps, take some time) and above all very fancy (and very tasty), it honestly seduced us with its mix of flavors (salty and sweet) and textures (delicate and crunchy). Time). For a comforting dinner that’s 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 diced
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 pound) each, skinless
30 ml (2 tbsp) honey
30 ml (2 tbsp) olive oil

Preparation

Preheat the oven to 205°C (400°F).

Mix the beet ingredients in a bowl.

Place the beetroot mixture on a baking tray lined with baking paper. Bake for 45 to 50 minutes, turning the beets halfway through the cooking time.

In the meantime, put the sweet potato cubes in a pot. Cover with cold water and salt. Bring to a boil and then cook until tender, 8 to 10 minutes. drain.

Place the sweet potato cubes in the bowl of the food processor. Add butter and cream. Stir everything until smooth. Salt and pepper.

In a pot, heat honey sauce, soy sauce and rice vinegar over medium heat. Simmer until the sauce has thickened, 3 to 5 minutes (be careful not to overcook to prevent caramel).

Using a whisk, gradually add the butter to the sauce, stirring constantly. Salt and pepper.

Set the oven to 180°C (350°F).

In another bowl, mix the pistachios with the panko breadcrumbs and salt.

Place the salmon fillets on a baking tray lined with baking paper. Brush the fillets with honey and then sprinkle with the pistachio mixture. Drizzle with a little oil. Bake for 12 to 15 minutes until the inside of the salmon fillets are cooked through.

To serve, divide the sweet potato puree between four plates. Place the salmon on top of the puree. Serve with beetroot pieces and a shallot. Pour the sauce around the food.

Source: Recipe from the book Simply Chic 3 – For the joy of cooking.

Published on lapresse.ca on November 20, 2021.