Thursday, 30 January 2014

Lemon rind and herb crusted salmon with leek, cauliflower and potato puree

Salmon is one of my favourite seafood. Incorporating it in my weekly diet means I have the opportunity to explore different recipes which do not compromise on freshness but brings out the beautiful texture of a well cooked salmon.

Making your own crumbs are a great way to use up any left over herbs, bread rolls and citrus fruit which you may have lying around.



I decided to crumb my salmon with lemon rind, garlic chive and parsley from my garden pot and also use left over veggies from a roast to make the puree. 

Items you need:

- 2 pieces of salmon
- 1whole lemon (rind grated finely)
- 2 tbsp. of your favourite herbs I have chosen garlic chives and parsley from the garden
- 1 cup of left over crusty roll crumbed in a food processor
- 1 tbsp. of garlic powder
- 1 cup of chopped cauliflower
- 1 cup of chopped potato
- 1 cup of chopped leek
- 1 Zucchini
- 1 crushed garlic clove
- 1 tbsp. olive oil

What's next?

Preheat the oven to 180 degrees C

1. Place the lemon rind, herbs, garlic and breadcrumbs in a large bowl and mix well. Place the salmon in and coat both sides with the crumbs. Place in the oven to cook for 20 mins or till you find the flesh slightly raw on the inside. Remove from the oven and let it stand. NB: that cooking time may vary depending on the thickness of the salmon so watching it closely will be key.

2. Roast or blanch the cauliflower, potato and leek and strain well. Place in a food processor to blend into a puree. For a creamier taste add a tablespoon of butter and a dash of cream.

3. Steam the zucchini slices and toss with olive oil and crushed garlic.

4. Assemble the puree on the plate, zucchini and Salmon before serving.

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