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August 17, 2021

Salmon, beet puree, lemon asparagus, and chimichurri

Ingredients (4 servings)

  • 1 bag of Épurée beet puree
  • 4 salmon steaks
  • 100 gr butter
  • Olive oil
  • Salt and pepper
  • Juice of ½ lemon
  • 1 lb of asparagus or vegetables of your choice
  • Salt and pepper

Gremolata

  • 1 bunch of parsley
  • ½ clove of garlic
  • Zest and juice of half a lemon
  • Shallot
  • Olive oil

Preparation

  1. Chop the parsley and shallot finely. Mix with lemon zest and juice, salt, garlic clove, pepper, and cover with good quality olive oil. 
  2. Turn on oven to 375°F.
  3. In a large non-stick skillet over medium-high heat, brown salmon in olive oil, wait 1 minute, and add half the butter. Brown well and set aside on a plate to keep warm.
  4. Break off the woody base of your asparagus. Peel them lightly.
  5. In a large frying pan over medium/high heat, melt the butter with the olive oil.
  6. Season with salt and pepper. Fry for about 10 minutes, turning the asparagus regularly. The asparagus must remain a beautiful green color and deglaze with lemon juice.
  7. Heat the Épurée beet puree (warm) and the salmon.  
  8. Assemble the plate and bon appétit!
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