Salmon with Herbes de Provence and Broccoli Puree

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Salmon with Herbes de Provence and Broccoli Puree

Ingredients

Broccoli - 14.1 oz
Butter - 3.5 oz
Olive Oil - 4 tablespoons
Meyer Lemon Juice - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Herbes de Provence - 2 teaspoons
Smoked haddock fillet - 10.6 oz

Step by Step guide

Step 1

Divide the salmon fillet skin-side down into 2 equal pieces of 150 grams each. Season with salt and pepper, drizzle with half of the olive oil, and sprinkle with lemon juice. Add a teaspoon of Herbes de Provence and let marinate for half an hour.

Step 2

Break the broccoli into florets and boil in salted water for 10 minutes after it comes to a boil.

Step 3

Once the broccoli is cooked, drain the water and blend it into a puree. Season with salt and pepper to taste and add the remaining Herbes de Provence. Then add 50 grams of butter and mix as you would with regular mashed potatoes.

Step 4

Pour the remaining olive oil into a hot skillet, and once it starts to smoke lightly, place the salmon fillet flesh-side down. Sear for about 1 minute.

Step 5

Carefully flip the salmon with a spatula, add the remaining butter to the skillet, and reduce the heat. Cook, basting the fish with the melted hot butter, for 3 minutes.

Step 6

On a plate, place a mound of 2 tablespoons of puree, create a groove in the middle with a spoon, and place the salmon fillet in the resulting indentation.