{"id":15554,"date":"2021-08-06T09:06:21","date_gmt":"2021-08-06T14:06:21","guid":{"rendered":"https:\/\/epuree.ca\/?p=15554"},"modified":"2024-05-16T09:05:36","modified_gmt":"2024-05-16T13:05:36","slug":"saumon-puree-de-betteraves-asperge-au-citron-et-chimichouri","status":"publish","type":"post","link":"https:\/\/epuree.ca\/en\/saumon-puree-de-betteraves-asperge-au-citron-et-chimichouri\/","title":{"rendered":"Salmon, beet puree, lemon asparagus and chimichouri"},"content":{"rendered":"
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Ingredients (4 servings)<\/h2>
  • 1 bag of beet puree\u00a0\u00c9pur\u00e9e<\/em><\/li>
  • 4 salmon steaks<\/li>
  • 100 gr butter<\/li>
  • Olive oil<\/li>
  • Salt and pepper<\/li>
  • Juice \u00bd lemon<\/li>
  • 1 lb. asparagus or vegetables of choice<\/li>
  • Salt and pepper<\/li><\/ul>

    Gremolata<\/h3>
    • 1 bunch of parsley<\/li>
    • \u00bd clove of garlic<\/li>
    • Zest and juice of half a lemon<\/li>
    • Shallot<\/li>
    • Olive oil<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Preparation<\/h2>
      1. Chop the parsley and shallot finely. Mix with lemon zest and juice, salt, garlic clove, pepper and cover with good quality olive oil.\u00a0<\/li>
      2. Turn oven on to 375\u00b0F.<\/li>
      3. In a large non-stick skillet over medium-high heat, brown salmon in olive oil, wait 1 minute and add half the butter. Brown well and set aside on a plate, warm.<\/li>
      4. Break off the woody base of your asparagus. Peel them lightly.<\/li>
      5. In a large skillet over medium\/high heat, melt butter with olive oil.<\/li>
      6. Add salt and pepper. Fry for about ten minutes, turning the asparagus regularly. The asparagus must remain a beautiful green color and deglazed with lemon juice.<\/li>
      7. Heat the \u00c9pur\u00e9e beet puree (warm) and salmon. \u00a0<\/li>
      8. Raise the plate and enjoy!<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        Ingr\u00e9dients (4 portions) 1 sac de pur\u00e9e de betteraves\u00a0\u00c9pur\u00e9e 4 pav\u00e9s de saumon 100\u00a0gr beurre Huile d\u2019olive Sel et poivre Jus \u00bd citron 1\u00a0lb d\u2019asperge ou l\u00e9gumes au choix Sel et poivre Gremolata 1 bouquet de persil \u00bd gousse d\u2019ail Zeste et le jus d\u2019un demi \u2014 citron \u00c9chalote Huile d\u2019olive Pr\u00e9paration Couper le persil […]<\/p>\n","protected":false},"author":3,"featured_media":15893,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[10,5,25],"tags":[],"class_list":["post-15554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-betteraves","category-recettes","category-toutes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/15554","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/comments?post=15554"}],"version-history":[{"count":0,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/15554\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media\/15893"}],"wp:attachment":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media?parent=15554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/categories?post=15554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/tags?post=15554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}