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  • {"term_id":20539,"name":"Plats principaux","slug":"plats-principaux-2","term_group":0,"term_taxonomy_id":20539,"taxonomy":"cat-recettes","description":"","parent":0,"count":53,"filter":"raw"}

    Les Marchés Publics de Montréal

    Curry-marinated Salmon, Broccoli Purée, Pan-fried Brussels Sprouts, Peas and Green Onions

    All recipes |  Main dishes

    Curry-marinated Salmon, Broccoli Purée, Pan-fried Brussels Sprouts, Peas and Green Onions, Plats principaux
  • Total time : 45 min
  • Allow time to marinate the fish (24 hours).
  • Our recipe for the month of August: a delicious marinated salmon with seasonal vegetables!

    Ingredients

    Serves 4.

    • 250 mL Brussels sprouts, trimmed
    • 250 g snow peas
    • 250 mL green beans, cut in two
    • 8 green onions
    • Sprouts or fresh herbs

    Curry-marinated Salmon

    • 4 150 g salmon filets
    • 60 mL grape seed oil
    • 10 mL Madras curry

    Broccoli Purée

    • 1 broccoli cut into small florets
    • 125 mL chicken or vegetable broth
    • 30 mL butter
    • 250 mL baby spinach

    Preparation

    1. Place the filets, the oil and the curry in a freezer bag, seal it well, shake well so that the filets are completely coated, and leave to marinate 24 hours in the fridge.
    2. Melt the butter in a pan and gently sauté the broccoli, without letting it brown. Add the broth, cover the pan and let it cook for 5 to 10 minutes, or until the broccoli is tender. Blend until smooth in a food processor, add the spinach and more broth if necessary, blend again.
    3. Preheat the barbecue.
    4. When the barbecue is ready, grill the salmon filets for 8 to 10 minutes, turn them and continue to grill for another 2 to 3 minutes.
    5. In a large hot, oiled frying pan, rapidly sauté the vegetables and season.
    6. Place a serving of purée, vegetables and salmon on each plate. Garnish with a few sprouts or fresh herbs.

    A recipe from MPM, developed in collaboration with Tablée des Chefs.


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