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August 17, 2021

Salmon, carrot puree, asparagus and, cucumber salad

Ingredients (4 servings)

  • 1 bag of Épurée carrot purée
  • 4 salmon steaks
  • 100 gr butter
  • Olive oil
  • Salt and pepper

Salad

  • 1 lb asparagus
  • 3 Lebanese cucumbers
  • 3 radishes
  • Zest and juice of 1 lemon
  • 1 shallot, finely chopped
  • Olive oil
  • 1 cup of parmesan cheese in petals
  • Salt and pepper

Preparation

  1. Using a mandolin or vegetable peeler, slice asparagus, radishes, and cucumber into thin ribbons. Combine all salad ingredients, excluding Parmesan cheese, season well, and simmer.
  2. In a large non-stick skillet over medium-high heat, brown the salmon in the olive oil, wait 1 minute and add the butter. Brown well and set aside on a plate, keeping warm.
  3. Heat the Épurée carrot puree and salmon.  
  4. Assemble the plate and enjoy!
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