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August 17, 2021

Salmon, fennel salad, orange with beet puree

Ingredients (4 servings)

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


  • 2 fennel bulbs, finely chopped (mandolin preferred)
  • 1.5 cups of arugula
  • Zest and juice of half a lemon
  • 1 shallot, finely chopped
  • Olive oil
  • Supreme of 2 oranges
  • Salt and pepper


  1. Assemble the salad without the arugula, 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 half the butter. Brown well and set aside on a plate, warm.
  3. Asparagus, the asparagus must remain a nice green color and deglaze with lemon juice.
  4. Heat the Épurée beet puree (warm) and the salmon.  
  5. Assemble the plate and bon appétit!
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