Lemon Pepper Salmon (salmon with lemon & pepper sauce)
A take on the classic, made new and even more delicious.
Course Main Course
Servings 4
Ingredients
For the salmon
4portionsuncooked salmon
TTsalt
TTblack pepper
olive oil
For the puree
2cupsdiced russet potatoespeeled
3cupsdiced cauliflower
2tbspsalt
1largegarlic clovesmashed, stem cut off and discarded
1/4cupmayoor vegan mayo to make it egg/dairy free
2tbspmelted butteror vegan butter to make it dairy free
reserved cooking liquid
For the sauce
1cuproasted red peppersroughly chopped
2tsplemon zest
2tbsplemon juicefresh squeezed
1clovegarlicmashed, stem cut off and discarded
1/3cupolive oilextra virgin
1tbspdijon mustard
3tbsphoney
1tbspcoarse black pepper
TTsalt
To garnish
pea shoots
sauteed mushrooms
Instructions
For the puree
Add 4 quarts of water to a large pot with the salt and bring to a boil. Add the garlic clove, potatoes, and cauliflower. Reduce heat to a gentle boil, and cook for 20 minutes. Strain the water out, reserving about 1 cup of the cooking liquid.
Add the cooked ingredients, along with the melted butter and mayo, to a blender. Blitz until smooth - if it's too thick, add some of the cooking liquid 1 tbsp at a time until proper consistency is reached. Should be thinner than mashed potatoes, but not watery in any way. Taste and season with salt if needed.
For the sauce
In a pan on low heat, warm the olive oil with the smashed garlic clove until it just starts to sizzle. Remove from heat and let cool.
Add all the ingrdients to a blender and blend until smooth. Set aside.
For the salmon
Season the salmon generously with salt and pepper on all sides. Heat a pan on the stove over medium heat. Add the olive oil, then the salmon skin-side down and cook for about 10 minutes. Watch the sides of the salmon - when it looks cooked a little more than halfway up the side, flip and finish for a couple minutes.
Serve
On a plate, add a scoop of the puree and spread it out in a circle. Lay the salmon on top, skin-side up. Add the sauce (if you plan to eat the salmon skin, add the sauce around the salmon instead to keep the skin crisp) and finish with pea shoots and sauteed mushrooms. Serve warm.