Ingredients (4 servings)
- 4 salmon fillets, 180 g (about 1/3 lb) each
- 1 bag of carrot puree Épurée
- 250 ml (1 cup) of coconut milk
- 100 gr butter
- Olive oil
- Salt and pepper
Asian vegetable mix of your choice
- 1 bag of bean sprouts
- 0.5 celery stalk
- 2 bell peppers
- 3 grated carrots
Dressing
- The juice of 1 lime
- 1 tablespoon of rice vinegar
- 1 tbsp. sesame oil
- 2 tablespoons of canola oil
- 1.5 tablespoons maple syrup
- 1 tsp of freshly grated ginger
Garnish
- Chop ½ cup of fresh cilantro.
- Coarsely chop peanuts.
- Juice and zest of 1 lime.
- A drizzle of olive or peanut oil, and pour over the salmon.
Preparation
- In a large non-stick skillet over medium-high heat, brown the seasoned salmon in olive oil, wait 1 minute, and add the butter.
- Sear well and set aside on a plate, keeping it warm.
- In a bowl, combine the dressing ingredients, season with salt and pepper, and mix. Add to the vegetables and toss to coat.
- Heat the Épurée carrot purée and mix with the coconut milk, seasoning as needed.
- Heat the salmon to the desired doneness and plate the dish.
- Enjoy your meal!
Beer and food pairing
I recommend an American Pale Ale; it will add freshness without overpowering the dish's aromatics.
Beers available in grocery stores or specialty retailers: Les Trois Mousquetaires, Dunham, Voie Maltée, Hermite.
