Salmon and broccoli timbale

March 2, 2010  •  Category:

Sorry for using a French word; I did not know how to call this and since I baked the salmon in custard cups with a broccoli/potato puree in the middle, the word seemed fitting. Just an idea that came to me after I bought some wild Alaskan salmon at the super Target store!

The salmon is skinned and cut into long fillets; each lines  a custard cup and a broccoli/potato puree is plopped in the middle; after baking 10 minutes or so, the salmon is served with a salad of baby arugula and encrusted with some chopped pistachios for the middle-eastern touch.

It is actually easy and fast and the whole meal will take less than 45 minutes to prepare.


  1. Skin the salmon with a sharp knife. Discard the skin. Cut the fillet lengthwise in three portions and line a greased custard cup with one slice, leaving a gap in the middle in which to plop the broccoli puree. Don’t forget to season the salmon with some salt, pepper.


  1. Steam or boil the broccoli. Place in a food processor. Prepare a potato puree using a small bag and following instructions on the bag. Place the potato puree in the food processor along with the broccoli.
  2. Pulse until ground coarsely. Add a teaspoon of mashed garlic, the juice of a lemon, a couple teaspoons of grated ginger, a dash of smoked paprika, some black pepper, some grated nutmeg; taste and adjust seasoning. You can also add some cream or cheese if you feel like it.
  3. Plop the puree in the custard cup inside the salmon fillet. Preheat the oven to 400F and bake for 10 minutes.


  1. Skin some pistachios (optional) by soaking in boiling water for at least 15 minutes. Skin by rubbing with your fingertips and some paper towels. Dry them well (you can use a hair drier!) and chop roughly.
  2. Run a knife around the circumference of the custard cup to loosen the salmon; flip it onto the plate.  Brush the salmon with a little olive oil and pat the pistachios on it, the way you would a cake that is covered in frosting.
  3. Make a quick dressing for the arugula: mix one part lemon juice or rice vinegar with two parts olive oil, cracked black pepper, a pinch of salt. Serve the salmon timbale with some arugula and additional broccoli puree on the side.



24 Comments  •  Comments Feed

  1. Bo says:

    Great tip about using a hair drier! lol

  2. Louise says:

    Lovely, Joumana. I’m always seeking delicate salmon dishes. Personally, I think you picked the perfect title:) GREAT tip on the pistachios too:)

  3. Sushma Mallya says:

    Thats so very beautiful…loved all the pic esp the first one..

  4. Lorraine @ Not Quite Nigella says:

    Joumana that is so clever wrapping it around the mold! It has such a pretty pattern when you unmold it. Thankyou! 🙂

  5. Angie@Angie's Recipe says:

    I really wish I could dine in your house one day……you cook like a profi.
    The timbale looks absolutely gorgeous, nice with lots of pistachios coating. Any seafood fan would fall in love with this without hesitation.

  6. Angie@Angie's Recipe says:

    The new template you use makes the reading so much more comfortable….the colour of the title you chose gives your site a very professional look.

  7. lynn says:

    This looks absolutely delicious. It’s hard to believe it’s so quick to put together — looks like it took you hours! Bet it’s yummy, too.

  8. Priya says:

    Wat a fantastic way to enjoy fish and broccolis, my kids will definitely love this..

  9. Ann Luke says:

    Brilliant! That makes for such an elegant dish – you are soooooo good at presentation! Awesome use of the potato and brocolli puree too!
    BTW – I see I have a fellow SUPER TARGET shopper too =)! I recently heard that Target has stopped carrying farm raised salmon in its stores.

  10. maclarelisa says:

    merci de ta visite sur mon blog, l’occasion pour moi de découvrir le tien et un plaisir particulier pour la cuisine libannaise que j’adooooooore
    à très bientôt
    je te garde dans mes favoris

  11. zurin says:

    a beautiful dish! a very clever way of presenting salmon with a fillling.! tq ^^

  12. Nour El-Zibdeh says:

    this looks amazing! I’m Palestinian and excited to see the Lebanese version of some foods I make…I’ve heard about you from Nutrition Unplugged… I love your pictures!

  13. Joanne says:

    I’m actually pretty sure that timbale is the only word we have in English for this. It looks fantastic! I love salmon and this is such an interesting way to prepare it. I’ve never seen anything like it before! What a great dish. I love that you added pistachios for middle eastern flair.

  14. Mary says:

    What a lovely way to prepare and present salmon. This looks delicious. I stopped by just to say hello and ended up stying far longer than I intended. I’ll be back often. Have a wonderful day.

  15. T.W. Barritt says:

    This looks like such a fresh harbinger of spring! Such a great idea to bake the salmon in a custard cup.

  16. Mimi says:

    Great recipe. Salmon is one of our favorite fishes to eat and I’m always on the hunt for new recipes.

  17. Sook @ My Fabulous Recipes says:

    I’m so glad you left a comment on my blog. Now I have found your blog. I don’t think I’ve ever had any Labanese food but they all look fantastic! Will be visiting soon!

  18. 5 Star Foodie says:

    As soon as I purchase some salmon, I am making this right away! How fabulous, this is a 5 star dish for sure!

  19. Faith says:

    I love salmon, and this is so bright, fresh, and pretty!

  20. Erica says:

    Salmon is my favorite fish!!! I love the the look of your dish…….Beautiful 🙂

  21. Dinners & Dreams says:

    John would go crazy for this!


  22. pigpigscorner says:

    wow this is beautiful!

  23. TastyTrix says:

    You SO need to open a cafe or something. I would totally buy these!!!

  24. Mark says:

    Excellent work. This is restaurant quality. I love your photography too. Thanks for the post.

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