Salmon Fillets on Brussels Sprouts, Leeks, and Carrot Julienne
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 800g |
| Brussels sprouts | 200g |
| Leeks | 160g |
| Carrots | 140g |
| Extra virgin olive oil | As needed |
| Fine salt | As needed |
| Black pepper | As needed |
| Thyme | As needed |
| Mustard | 2 tbsp |
| Lemon juice | ½ lemon |
| Extra virgin olive oil (for sauce) | 3 tbsp |
| Salt (for sauce) | 1 pinch |
| Thyme (for sauce) | A few sprigs |
Instructions:
To prepare the salmon fillets on Brussels sprouts, leeks, and carrot julienne, start by preparing the vegetables. Begin by rinsing the Brussels sprouts, carrots, and leeks under cold running water. After washing, place them on a cutting board. Remove the outer leaves of the Brussels sprouts and cut off the stem using a knife. Then, halve them and proceed to shred the Brussels sprouts into thin strips (julienne). Next, peel and julienne the carrots.
In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the prepared vegetables (Brussels sprouts, leeks, and carrots) to the pan. Sauté them on high heat, stirring frequently. If the vegetables begin to stick, add a little water to prevent burning. Season with fine salt to taste, and once they are slightly tender but still vibrant, set them aside.
Now, prepare the mustard sauce for the salmon. In a small bowl, combine the mustard with lemon juice and extra virgin olive oil. Using a whisk, emulsify the sauce until smooth. Add a pinch of salt and a few sprigs of fresh thyme. Stir well to combine all ingredients and set the sauce aside.
For the salmon, place the fillets on a cutting board and cut them into four equal portions (about 17-18 cm each). If necessary, use tweezers to remove any remaining bones from the fillets. Season the fish with salt on both sides.
Transfer the seasoned fillets to a large, greased baking dish. Generously spoon the prepared mustard sauce over the salmon fillets, ensuring they are evenly covered. Preheat your oven to 185°C (365°F) for static mode or 165°C (330°F) for fan-assisted mode. Bake the salmon fillets for about 15 minutes in a static oven (or around 10 minutes in a fan-assisted oven), or until the salmon is cooked through and flakes easily with a fork.
Once the salmon is cooked, remove it from the oven and set aside. To plate, arrange the sautéed Brussels sprouts, carrots, and leeks in the center of a serving platter. Place the salmon fillets on top of the vegetables. Garnish with a few extra sprigs of thyme for a touch of elegance.
Serve your salmon fillets on Brussels sprouts, leeks, and carrot julienne while hot, ensuring that the delicate, tender salmon pairs beautifully with the earthy vegetables. Enjoy this delightful, healthy, and vibrant dish that brings out the best in fresh ingredients!
