Salmon with parsnip puree
Delicious Salmon Recipe with Parsnip Puree
When it comes to dishes that combine flavor with an elegant presentation, salmon with parsnip puree is undoubtedly a winning choice. This recipe is not just a feast for the taste buds, but also an opportunity to explore an excellent combination of ingredients. I invite you to discover each step of this recipe that will surely bring a smile to the faces of your loved ones.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
- 4 salmon fillets
- 3 parsnips
- One orange
- 2 tablespoons of olive oil
- 500 ml of whole milk
- One onion
- One tablespoon of mustard (ideally with seeds)
- Salt and pepper, to taste
- Herbs de Provence
Before we begin, let’s talk about the main ingredients. Salmon is an excellent source of protein and Omega-3 fatty acids, which are beneficial for heart health. Parsnip, on the other hand, is rich in fiber and vitamins, with a sweet flavor that pairs perfectly with salmon. Olive oil and mustard add a note of refinement and depth to the sauce.
Here are the steps to achieve perfectly cooked salmon, accompanied by a creamy parsnip puree:
1. Preparing the parsnip
Start by peeling the parsnip. Use a sharp knife to remove the skin. After peeling, wash it well under cold running water and cut it into cubes of about 2-3 cm. This will help the parsnip cook evenly.
2. Preparing the onion
Peel and finely chop the onion. In a skillet, heat a little olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. This step will add a delicious flavor to the parsnip puree.
3. Boiling the parsnip
Once the onion is sautéed, add the parsnip cubes to the skillet and cover with milk. Let everything simmer over low heat, stirring occasionally, for 15-20 minutes, until the parsnip becomes very soft. At this point, the aroma will be irresistible!
4. Preparing the salmon
While the parsnip is boiling, let’s take care of the salmon. Season the salmon fillets with salt, pepper, and herbs de Provence. Using plastic wrap, form tight rolls, tying the ends securely. This cooking technique, known as 'sous-vide', will ensure a tender texture for the salmon.
5. Cooking the salmon
Bring a pot of water to a boil, but make sure it doesn’t boil vigorously. Place the salmon rolls in the water and let them cook for 10 minutes. This cooking method preserves the fish’s juiciness and enhances the flavor.
6. Preparing the sauce
Meanwhile, squeeze the juice from the orange and place it in a saucepan over low heat. Let it simmer gently until it reduces and becomes syrupy. Add the mustard and olive oil, stirring continuously, as if you were making mayonnaise. This sauce will be a perfect accompaniment for the salmon and parsnip puree.
7. Preparing the puree
Once the parsnip is cooked, drain it from the milk and place it in a blender or use a potato masher to mash it. Add a little of the cooked milk and mix until you achieve a smooth puree. Season with salt and pepper to taste. If you want a creamier puree, add more milk.
8. Plating the dish
Remove the salmon from the wrap and place each fillet on a plate alongside a dollop of parsnip puree. Drizzle the orange sauce over the salmon and puree. You can garnish the plate with a few fresh parsley or basil leaves for a pop of color.
Serving and suggestions
This dish pairs perfectly with a fresh green salad or grilled vegetables, providing you with a balanced and nutrient-rich meal. Additionally, a glass of dry white wine or citrus tea would splendidly complement this feast.
Tips and variations
If you want to experiment, you can add potatoes or carrots to the parsnip puree for a different texture. Or, instead of mustard, try adding soy sauce or honey to slightly change the flavor profile of the sauce.
Frequently asked questions
1. Can I use another type of fish?
Absolutely! Cod or trout fillets are excellent alternatives to salmon.
2. How can I make this dish faster?
You can pan-fry the salmon over medium heat for 4-5 minutes on each side if you prefer a quicker method.
3. How can I store leftovers?
The salmon and parsnip puree can be stored in the refrigerator in airtight containers for 2-3 days. Reheat in the oven or skillet to maintain texture.
4. How many calories does this dish have?
One serving contains approximately 350-400 calories, depending on the amount of oil and milk used. It’s a healthy choice, rich in protein and nutrients.
End this culinary experience with a smile and a sense of fulfillment. Enjoy and bon appétit!
Ingredients: 4 fillets of salmon, 3 parsnip roots, 1 orange, olive oil, 500ml of sweet milk, 1 onion, 1 tablespoon of mustard (preferably with mustard seeds), salt, pepper, herbs de Provence
