Beet and Maple Purée, Broccoli Salad, Salmon, and Gremolata

Ingredients

Broccoli Salad

• 1 head of broccoli, cut into small florets
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds or chopped walnuts
• 1/4 cup grated carrots
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Saumon

• 4 salmon fillets
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Gremolata

• • ¼ cup chopped parsley
  • Zest of 1 lemon
  • 1 garlic clove, finely grated or chopped
  • 1 tbsp olive oil

Preparation

Broccoli Salad

1. Blanch the broccoli florets in salted boiling water for 1 minute, then immediately plunge them into a bowl of ice water to preserve their color and crunch. Drain well.
2. In a bowl, combine the broccoli, cranberries, seeds or nuts, and grated carrots.
3. In a small bowl, whisk together mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour the dressing over the salad and mix well.

Saumon

1. Season the salmon fillets with olive oil, lemon juice, salt, and pepper.
2. Cook the salmon in a hot non-stick skillet or bake in the oven at 180°C (350°F) for 10–12 minutes, depending on the thickness of the fillets.

Gremolata

1. In a bowl, mix parsley, lemon zest, garlic, and olive oil. Set aside.

Serve with beet and maple purée.