Recipe: Appetizing Baked Salmon and Potato Purée

Baked Salmon and Potato Purée. Put the potatoes and salmon in the steamer basket and sprinkle dill over top. When the potatoes and salmon are cooked, put them in the blending bowl and set aside the cooking liquid. Blend, adding the olive oil and some of the cooking liquid to. Pat dry fish and season with salt and pepper. Spread one side of fish with mustard and nut mixture.

Place a large saucepan over a medium heat and add the stock. Bring to the boil, then add the vegetables. Once the sweet potatoes have begun to soften, add the salmon to the saucepan. You can cook Baked Salmon and Potato Purée using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Baked Salmon and Potato Purée

1. You need 1 slice of salmon.
2. It's 1 tablespoon of dry Basil.
3. You need 4 of baby potatoes.
4. It's 2 tablespoons of cooking cream.
5. You need of Parmesan cheese.
6. Prepare 1 tablespoon of Crushed chilli flakes.
7. Prepare 1 tablespoon of blackpepper.
8. Prepare to taste of Salt.
9. It's 1 tablespoon of butter.
10. Prepare 1 clove of garlic.

To finish, place the salmon fillets in the oven to warm. Drizzle the beurre blanc around the potato puree then place the basil crusted salmon on top of the potatoes.. Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes. Put in a medium-sized pot and cover with lightly salted cold water.

Baked Salmon and Potato Purée instructions

1. Season salmon with salt and pepper.
2. Put basil, crushed chiles, black pepper and Parmesan cheese on the top side of the fish to create a crust..
3. Put it in the oven to slowly bake for 10-15 minutes at 120 degrees Celsius..
4. Wash and Boil potatoes till fork tender and blend with butter, cooking cream and garlic..
5. Season the purée and serve with salmon..

Drain and return the potato and celery root to the pot. Heat briefly until the excess moisture evaporates. Simply place thinly sliced potatoes in a mound on a sheet of foil, top with salmon, olive oil, the juice of an orange and a lemon, seal up the foil, and bake. I baked some fresh salmon and shredded it instead of using the canned salmon. Salmon is a perfect sheet pan protein because it cooks quickly and can be co-cooked with vegetables to create a wonderful meal quickly.