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Salmon in Brioche with Pears and Celeriac Remoulade https://www.metro.ca/userfiles/image/recipes/pain-brioche-saumon-11371.png PT20M PT20M PT2H40M
In an airtight bag, marinate the salmon with the vinaigrette and refrigerate for at least two hours.Preheat the oven to 385°F.Place the salmon on a baking sheet lined with parchment paper. Bake for 20 minutes.For the remoulade:Use a mortar and pestle to ground the pink peppercorn.In a bowl, combine all the ingredients for the remoulade and set aside.Assembly:Slice the brioche buns in half.Add a few slices of pear on the lower bun.Top with the salmon, melted cheese, remoulade, and top bun.Source : Max l’affamé
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2 salmon filet skin removed .4 cup (100 ml) Naturalia Pear and White Vine vinaigrette 1 pear thinly sliced 4 slices raclette cheese melted 2 Première Moisson small croissant bun For the remoulade : 1 cup (250 ml) celeriac julienned 1 tablespoon (15 ml) mayonnaise juice of 1/2 lemon 1 teaspoon (5 ml) pink peppercorn 1 tablespoon (15 ml) chopped dill 1 teaspoon (2,5 ml) honey 1/2 teaspoon (2,5 ml) Dijon mustard
Salmon in Brioche with Pears and Celeriac Remoulade

Salmon in Brioche with Pears and Celeriac Remoulade

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2
Main course
0:20
Preparation
0:20
COOKING
2:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    salmon filet skin removed
  • .4 cup
    (100 ml)
    Naturalia Pear and White Vine vinaigrette
  • 1
    pear thinly sliced
  • 4 slices
    raclette cheese melted
  • 2
    Première Moisson small croissant bun

  • For the remoulade :
  • 1 cup
    (250 ml)
    celeriac julienned
  • 1 tablespoon
    (15 ml)
    mayonnaise

  • juice of 1/2 lemon
  • 1 teaspoon
    (5 ml)
    pink peppercorn
  • 1 tablespoon
    (15 ml)
    chopped dill
  • 1 teaspoon
    (2,5 ml)
    honey
  • 1/2 teaspoon
    (2,5 ml)
    Dijon mustard
Imprimer ma sélection

Preparation

In an airtight bag, marinate the salmon with the vinaigrette and refrigerate for at least two hours.

Preheat the oven to 385°F.

Place the salmon on a baking sheet lined with parchment paper. Bake for 20 minutes.

For the remoulade:

Use a mortar and pestle to ground the pink peppercorn.

In a bowl, combine all the ingredients for the remoulade and set aside.

Assembly:

Slice the brioche buns in half.

Add a few slices of pear on the lower bun.

Top with the salmon, melted cheese, remoulade, and top bun.

Source : Max l’affamé

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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