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Pavé of Salmon with Puréed Asparagus And Green Beans https://www.metro.ca/userfiles/image/recipes/pave-saumon-asperges-haricots-verts-5057.jpg PT40M PT25M PT1H05M
In a saucepan with boiling salted water, cook the asparagus and green beans for 5 minutes.Drain and put into a food processor bowl. Pulse until you get a smooth mix.Add the dill, shallot, fleur d'ail, ricotta, lemon zest, salt and pepper.Pulse again to mix well. Set aside.Preheat the oven to 400°F (200°C).Season the salmon with salt and pepper.Spread the vegetable purée equally to cover each salmon slab.On a lightly oiled (or parchment-paper lined) baking sheet, place the salmon slabs.Cook in the oven for 10 to 12 minutes.Meanwhile, heat the butter over medium heat in a frying pan and brown the leeks and zucchini for 2 to 3 minutes.Deglaze the pan with the white wine and reduce by half. Add the cream and reduce by half again.Season with salt and pepper and set aside over low heat.Serve the salmon on a julienne of leeks and zucchini, and, if desired, garnish with tomato concassé.
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1 cup (250 mL) asparagus, cut into 1 in. (2.5 cm) lengths 1 cup (250 mL) green beans, cut into 1 in. (2.5 cm) lengths 2 Tbsp. (30 mL) chopped, fresh dill 2 shallots, finely cut 1 tsp. (5 mL) fleur d'ail or 1 small garlic clove, finely chopped 1/4 cup (60 mL) ricotta cheese 1/2 lemon, finely chopped zest 4 x 5 oz (4 x 150 g) skinless and boneless paves of salmon 1 tsp. (5 mL) butter 2 leeks, white part only, cut into julienne 2 zucchini, cut into julienne 1/2 cup (125 mL) white wine 1/2 cup (125 mL) 15% cream Tomato, finely diced to taste Salt and freshly ground pepper to taste
Pavé of Salmon with Puréed Asparagus And Green Beans

Pavé of Salmon with Puréed Asparagus And Green Beans

Rate this recipe
6 Votes
  • Gluten-free
4
servings
0:40
Preparation
0:25
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    asparagus, cut into 1 in. (2.5 cm) lengths
  • 1 cup
    (250 mL)
    green beans, cut into 1 in. (2.5 cm) lengths
  • 2 Tbsp.
    (30 mL)
    chopped, fresh dill
  • 2
    shallots, finely cut
  • 1 tsp.
    (5 mL)
    fleur d'ail or 1 small garlic clove, finely chopped
  • 1/4 cup
    (60 mL)
    ricotta cheese
  • 1/2
    lemon, finely chopped zest
  • 4 x 5 oz
    (4 x 150 g)
    skinless and boneless paves of salmon
  • 1 tsp.
    (5 mL)
    butter
  • 2
    leeks, white part only, cut into julienne
  • 2
    zucchini, cut into julienne
  • 1/2 cup
    (125 mL)
    white wine
  • 1/2 cup
    (125 mL)
    15% cream

  • Tomato, finely diced to taste

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

In a saucepan with boiling salted water, cook the asparagus and green beans for 5 minutes.

Drain and put into a food processor bowl. Pulse until you get a smooth mix.

Add the dill, shallot, fleur d'ail, ricotta, lemon zest, salt and pepper.

Pulse again to mix well. Set aside.

Preheat the oven to 400°F (200°C).

Season the salmon with salt and pepper.

Spread the vegetable purée equally to cover each salmon slab.

On a lightly oiled (or parchment-paper lined) baking sheet, place the salmon slabs.

Cook in the oven for 10 to 12 minutes.

Meanwhile, heat the butter over medium heat in a frying pan and brown the leeks and zucchini for 2 to 3 minutes.

Deglaze the pan with the white wine and reduce by half. Add the cream and reduce by half again.

Season with salt and pepper and set aside over low heat.

Serve the salmon on a julienne of leeks and zucchini, and, if desired, garnish with tomato concassé.

Source : Metro

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Gluten-free recipes

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