Salmon with Herbes de Provence and Broccoli Puree
Main Dishes • European
Description
Salmon with Herbes de Provence and Broccoli Puree
Ingredients
- Broccoli 15 oz
- Butter 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 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.
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