Pan Seared Salmon with Carrot-Coconut Puree

WEB RES Liz 18aug 017.jpg

A restaurant worthy dish, made at home.

Growing up in Australia, we almost always had salmon fillets every week. But it was only when I started to go to more restaurants as an adult did I truly appreciate the versatility of flavours salmon could be paired with.

For this recipe, I feel like it is a mix of Thai and Mediterranean flavours. You have pan seared salmon reminiscent of a seaside Mediterranean restaurant, with a subtly sweet carrot puree and a hint of Thai coconut.

Grab yourself a glass of wine and enjoy cooking and eating this Nonna Lizzie restaurant-like dish! xx

Ingredients

  • Salmon fillets

  • 500g of carrots (peeled)

  • 1/4 cup coconut milk

  • 1/2 lime

  • 1/2 onion

  • 3 garlic cloves

  • Thai asparagus

  • Handful of baby tomatoes (cut in half)

  • Butter

WEB RES Liz 18aug 021.jpg

Method

  1. CUT carrots into small pieces around 2cm thick. Boil for 20 minutes until softened. Let it cool before blending.

  2. BLEND carrots, coconut milk, 1/4 cup water and drizzle of olive oil. If the puree is too thick, slowly add a little bit of water. Adding more coconut milk will only make it heavier in taste. Squeeze fresh lime and add S&P to taste and set aside.

  3. PIERCE two lines diagonally on the salmon’s skin. This will prevent it from shrinking. Generously rub olive oil all over. Massage salt and pepper on the skin and filler, whilst adding more salt on the skin (this will help with the crispiness).

  4. PRE HEAT the pan on medium heat, then add olive oil, onions and garlic. Once browning, add in the baby tomatoes. Let them blister for a few minutes, then place all of the pan’s contents on another plate.

  5. ADD more olive oil to the same pan and make sure the pan is still hot. Place the salmon fillet skin down and let it cook for at least 3 minutes. Most of the cooking should be done on the skin side. Flip over and cook for another minute.

  6. REMOVE salmon from the pan and add in the asparagus. Raise the heat to high and cook for 1-2 minutes.

  7. PLATE up by starting with the carrot coconut puree in the middle of the plate. Place salmon on top, then add the onions, garlic and tomatoes with the asparagus on the side.

Tips:

  • Make sure you wash and dry the salmon’s skin. If it is wet, it won’t get crispy. Pat it dry with a paper towel.

  • Before placing the salmon in the pan, make sure it is sizzling hot. I like to flick some water in the pan to test.

  • You can heat up the carrot coconut puree microwave just before plating up.

Lizbeth Pal-Develter1 Comment