Makes
2
Chef MDP’s Tip: Place any left over broccoli purée into a clean ice cube tray, freeze for later use! And always make sure to get skin on salmon as the skin has the highest concentration of omega-3 fats on the fish!
INGREDIENTS
- 1/4 cup fresh dill
- 1 1/2 tsp ground tumeric
- 1/2 pumpkin seeds
- 2 tbsp extra virgin olive oil
- 2 tbsp capers drained
- 1 tsp Dijon mustard
- 2 fresh skin on salmon fillets
Broccoli Puree
- 1 head broccoli
- 1 tbsp extra virgin olive oil
- TT salt and pepper
- Splash of lemon juice
- 1/2 cup Parmigiano-Reggiano
METHOD
Salmon
- Preheat your oven to 375°F (190c)
- In a blender or food processor, add and pulse the dill, turmeric, pumpkin seeds, oil, capers, Dijon, salt and pepper, to taste, until a paste forms.
- Using a spoon top each salmon fillet with an even amount the blended mixture.
- Bake for 15-20 minutes, or until the crust is toasted and the salmon is cooked to medium and flakes easily.
Broccoli Puree
- Wash broccoli and cut into small florets.
- In a large saucepan, add florets to approx 1 cup of boiling water. Simmer, covered, for 5-7 mins, until tender but still bright green in colour.
- Remove broccoli from the pan, reserving the cooking liquid. Place all ingredients in a food processor or blender and puree until smooth, adding the reserved water to help make smooth. Set aside until needed.
- On a serving plate, lay the broccoli purée and top with the crusted salmon, enjoy!
