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

Saumon mariné au cari

A delicious marinated salmon with seasonal vegetables!

Ingredients

For the vegetables
  • 250 mL Brussels sprouts, trimmed
  • 250 g snow peas
    250 mL green beans, cut in two
  • 8 green onions
  • Sprouts or fresh herbs
     
For the cury-marinated salmon
  • 4 150 g salmon filets
  • 60 mL grape seed oil
  • 10 mL Madras curry
     
For the 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.
  3. 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.
  4. Preheat the barbecue.
  5. 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.
  6. In a large hot, oiled frying pan, rapidly sauté the vegetables and season.
    Place a serving of purée, vegetables and salmon on each plate. Garnish with a few sprouts or fresh herbs.
     
Preparation
45 min
Cooking
24h
Servings
4 servings
Category
Main dishes
Recipe by
Montréal public Markets with La Tablée des Chefs

Allow time to marinate the fish (24 hours).