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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

  • 4 portions uncooked salmon
  • TT salt
  • TT black pepper
  • olive oil

For the puree

  • 2 cups diced russet potatoes peeled
  • 3 cups diced cauliflower
  • 2 tbsp salt
  • 1 large garlic clove smashed, stem cut off and discarded
  • 1/4 cup mayo or vegan mayo to make it egg/dairy free
  • 2 tbsp melted butter or vegan butter to make it dairy free
  • reserved cooking liquid

For the sauce

  • 1 cup roasted red peppers roughly chopped
  • 2 tsp lemon zest
  • 2 tbsp lemon juice fresh squeezed
  • 1 clove garlic mashed, stem cut off and discarded
  • 1/3 cup olive oil extra virgin
  • 1 tbsp dijon mustard
  • 3 tbsp honey
  • 1 tbsp coarse black pepper
  • TT salt

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.