Salmon Fillet with Crispy Crust on Zucchini and Mint Velouté
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Canned Salmon | 400g |
| Red Bell Peppers | 400g |
| Fresh Spring Onion (Scallions) | 40g |
| Zucchini | 200g |
| Extra Virgin Olive Oil | to taste |
| Water | 100g |
| Salt | to taste |
| Black Pepper | to taste |
| Fresh Mint | 1 sprig |
| Pistachio Flour | 30g |
| Bread Crumbs | 30g |
| Extra Virgin Olive Oil | 30g |
| Poppy Seeds | to taste |
Instructions:
To prepare the Salmon Fillet with Crispy Crust on Zucchini and Mint Velouté, begin by roasting the red bell peppers. Place them on a baking sheet lined with parchment paper and transfer them to a heatproof glass bowl. Cover the bowl tightly with plastic wrap to steam the peppers. This method will make it easier to peel them later. Once cool, peel off the skins, remove the seeds, and carefully cut the peppers into strips. Season with a pinch of salt and a drizzle of olive oil. Set the peppers aside to rest.
Next, prepare the velouté (cream sauce) of zucchini. Thinly slice the spring onion and sauté it in a pan with a touch of olive oil until softened. Add the sliced zucchini to the pan and stir in salt and pepper to taste. Add 100g of water and cover the pan. Allow the zucchini to cook for about 10 minutes, until softened. Once done, remove the pan from the heat and stir in the fresh mint sprig. Let the mint infuse in the warm zucchini mixture for a few minutes, then remove the mint sprig before blending.
While the zucchini mixture is infusing, prepare the crust for the salmon. In a shallow bowl, combine the breadcrumbs, pistachio flour, and olive oil. Mix well to form a slightly moist but crumbly mixture.
For the salmon, drain the canned salmon fillets and place them on a baking tray lined with parchment paper. Gently press the pistachio-breadcrumb mixture onto the top of each salmon fillet to create a crispy crust.
To assemble the dish, spoon a couple of tablespoons of the velouté into each plate. Add a handful of the roasted red bell pepper strips, and place one salmon fillet on top. Garnish with a fresh mint leaf and finish the dish with a drizzle of extra virgin olive oil for added richness and flavor.
Serve the salmon fillet with crispy crust alongside the creamy, flavorful zucchini velouté and enjoy this delicious, fresh, and aromatic dish. Perfect for a light yet sophisticated main course!
Tips for Success:
- Feel free to swap out the pistachio flour for another nut flour or breadcrumbs if preferred. The pistachios add a unique flavor that complements the salmon beautifully.
- You can prepare the roasted peppers ahead of time and store them in the refrigerator until you’re ready to assemble the dish.
- For a bit of extra freshness, serve this dish with a simple side salad of mixed greens or a drizzle of balsamic glaze.
