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

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

Our recipe for September: delicious marinated salmon with seasonal vegetables!

Ingredients

  • 250 mL Brussels sprouts, trimmed
  • 250 g snow peas
  • 250 mL green beans, cut in two
  • 8 green onions

  • Sprouts or fresh herbs

     

Curry-marinated Salmon
  • 4 150 g salmon filets
  • 60 mL grape seed oil
  • 10 mL Madras curry

 

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. 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.
  3. Preheat the barbecue.
  4. 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.
  5. In a large hot, oiled frying pan, rapidly sauté the vegetables and season.
  6. Place a serving of purée, vegetables and salmon on each plate. Garnish with a few sprouts or fresh herbs.
Preparation
20 minutes
Cooking
25 minutes
Servings
4 portions
Category
Main dishes
Recipe by
Montreal's Public Markets
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