Salmon and broccoli timbale
March 2, 2010 • Category: Main Dish
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.
- 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.
- 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.
- 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.
- Plop the puree in the custard cup inside the salmon fillet. Preheat the oven to 400F and bake for 10 minutes.
- 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.
- 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.
- 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
Great tip about using a hair drier! lol
On March 2, 2010 at 9:59 pm
Lovely, Joumana. I’m always seeking delicate salmon dishes. Personally, I think you picked the perfect title:) GREAT tip on the pistachios too:)
On March 2, 2010 at 10:19 pm
Sushma Mallya says:
Thats so very beautiful…loved all the pic esp the first one..
On March 2, 2010 at 11:02 pm
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! 🙂
On March 2, 2010 at 11:07 pm
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.
On March 3, 2010 at 12:13 am
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.
On March 3, 2010 at 12:15 am
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.
On March 3, 2010 at 12:20 am
Wat a fantastic way to enjoy fish and broccolis, my kids will definitely love this..
On March 3, 2010 at 2:33 am
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.
On March 3, 2010 at 6:15 am
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
On March 3, 2010 at 7:29 am
a beautiful dish! a very clever way of presenting salmon with a fillling.! tq ^^
On March 3, 2010 at 7:41 am
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!
On March 3, 2010 at 7:49 am
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.
On March 3, 2010 at 10:36 am
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.
On March 3, 2010 at 12:23 pm
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.
On March 3, 2010 at 2:44 pm
Great recipe. Salmon is one of our favorite fishes to eat and I’m always on the hunt for new recipes.
On March 3, 2010 at 2:50 pm
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!
On March 3, 2010 at 7:57 pm
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!
On March 3, 2010 at 8:07 pm
I love salmon, and this is so bright, fresh, and pretty!
On March 3, 2010 at 9:33 pm
Salmon is my favorite fish!!! I love the the look of your dish…….Beautiful 🙂
On March 4, 2010 at 1:12 pm
Dinners & Dreams says:
John would go crazy for this!
On March 5, 2010 at 5:15 am
wow this is beautiful!
On March 5, 2010 at 10:38 am
You SO need to open a cafe or something. I would totally buy these!!!
On March 5, 2010 at 3:09 pm
Excellent work. This is restaurant quality. I love your photography too. Thanks for the post.
On March 5, 2011 at 7:30 pm