Salmon, Pomegranate Gastrique & Wasabi Pea Purée
/
Salmon is a very popular fish, but can be overwhelming in fish flavor for those who do not eat fish regularly. This recipe balances out the salmon flavor with freshness and acidity from pomegranate seeds and gastrique plus a little kick from the wasabi purée. Health-wise, salmon is a very nutrient-rich fish with many health benefits. It is an oily fish that is high in good fat, protein, vitamins, and minerals. Salmon contains phosphorus, zinc, potassium, vitamin B6 and B12, and is considered good for the heart, hair, and skin.
INGREDIENTS
4 servings
Pomegranate Gastrique
1 tbsp olive oil
1 shallot minced
1 cup (2.5dl) pomegranate seeds
2 tbsp sugar
3 tbsp dry sherry
3 tbsp balsamic vinegar
Pea Wasabi Purée
2 cloves garlic
8 to 12 ounces (300g) frozen pea
1 to 2 tbsp greek full fat yogurt
1 to 2 tbsp wasabi paste (depending on how hot you prefer)
1 tbsp olive oil
Herb Crusted Salmon
2 tbsp grilling olive oil or grape seed oil
4 6-ounce (170g) center cut king salmon fillets with skin on
3 garlic cloves peeled and minced
2 tbsp chopped leaves from sprigs of thyme
2 tbsp chopped leaves from tarragon
Ground black peppercorn
Sea salt
Please note: Other herbs can be used such as cilantro or flat leaf parsley and dill, all of which are so complementing to salmon.
Garnish
Red Chard Microgreens
Nasturtium
Frisée lettuce
PREPARATION
Pomegranate Gastrique
Heat olive oil in a small saucepan over medium low heat.
Add shallots and cook until they are translucent (about 5 minutes).
Add the remaining ingredients to the pan.
Over medium-high heat, bring to a very light boil, then reduce the heat to low.
Simmer until the fruit is very tender (5 to 7 minutes) and remove from heat.
Pea Wasabi Purée
In a medium saucepan of boiling water, cook the peas with 1 garlic clove until just tender, 5 to 7 minutes.
Drain, reserving some of the water and transfer to a blender. Add the wasabi paste and a few tablespoons of blanching water, and puree until smooth. At this time you may also add 1 tbsp of greek yogurt and 1 tbsp of olive oil (optional).
Tip the purée into a fine sieve and use the back of a ladle to push it through for a silky-smooth finish.
Transfer the wasabi pea puree to a small bowl, cover, and keep warm.
Herb Crusted Salmon Method (on the top of the stove)
Mix tarragon, thyme, and garlic.
Cut 3 diagonal slits evenly spaced through the skin horizontal on the fillets, going about 1/4 into the salmon. Stuff the slits with the herb mixture. Season the fish with sea salt and pepper.
Heat olive oil or grape seed oil in a non stick fry pan.
Place the fillets skin side down, gently pressing each fillet with a fish spatula to prevent buckling. Do 2 fillets at a time if needed.
Flip the fillets after 2 to 3 minutes depending on thickness of fillet. You will know they are ready to flip the sides of the bright salmon flesh color will start to turn a bit whiter.
Before flipping to flesh side, squeeze on fresh lemon and flip adding a splash of dry sherry (optional).
Put a lid on the pan and take off the heat after searing for 2 to 3 minutes to finish cooking the on the flesh side.
Herb Crusted Salmon Method (under the broiler or baked)
Lay foil down on a sheet pan.
Drizzle a small amount of oil on the flesh.
Place the fillets flesh side down.
Drizzle the skin side with a touch of oil and layer 2 thin slices of lemon on each of the fillets. Broil 6 to 7" (12 to 17 cm) away from the grill and broil for 10 minutes. Or for baking, place on the center rack in a preheated 375°F (170°C) for 12 to 15 minutes, depending on thickness of the fillets.
PLATING
Spoon and drag the pea purée diagonally across the plate.
In the center, place a small handful of the frisée
Position the salmon fillets on top of the frisée and spoon on the gastrique over the fillets. Topping with red chard microgreens and a couple of nasturtium leaves.