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.
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