Pan-fried salmon with parsnip and almond puree
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 600 gparsnips
- 2garlic cloves
- 2 ½ dlalmond drink
- 2 tbspwhite almond cream
- 2 tbspbutter
- ½organic lemon
- ½ tspsalt
- a littlepepper
- oil
- 600 gsalmon fillets with skin
- ½ tspsalt
- a littlepepper
- 30 gflaked almonds
- 60 gbutter
- 65 gcapers
- ½ bunchdill
- 1 bunchflat-leaf parsley
- ½ bunchdill
- 2 tbsplemon juice
- 1 tbspolive oil
- ¼ tspsea salt
- a littlepepper
Instructions
Step 1
Place the parsnips, garlic and almond milk in a pan, bring to the boil. Reduce the heat, cover and cook the parsnips for approx. 20 mins. until soft. Puree the parsnips with the almond butter, butter, lemon zest and juice until smooth, season. Keep the puree warm.Step 2
Preheat the oven to 80°C. Heat the oil in a non-stick frying pan. Season the salmon, fry for approx. 4 mins. on each side. Remove, keep warm.Step 3
Toast the almonds in the same pan. Add the butter and heat through until the butter foams and smells nutty. Add the capers with the dill, fry for approx. 1 min. until crispy.Step 4
Mix the parsley and dill with the lemon juice and oil, season. Spread the puree onto plates, arrange the salmon on top. Drizzle with the dill and caper butter, garnish with the herbs, season.