Maison Pebe Pan Seared Salmon with Roasted Squash, Crispy Kale and Salsa Verde
Updated: May 3, 2020
4 x Salmon Fillets (approx 100g each) descaled, pat dry and season with a little salt and pepper (I like sockeye or Wild Alaskan Salmon)
2 small carnival squash skin on chopped into small cubes (approx. 1-1.5 cm sq)
4 handfuls of curly kale stalks removed and chopped
Salt and pepper to taste
Large knob of butter
Mild olive oil
Ingredients for the for the Salsa Verde
8 tablespoons good quality Extra Virgin Olive Oil
2 medium garlic cloves peeled
Handful of each of the following fresh herbs remove stalks:
Parsley, Basil, Oregano, Thyme (you can switch out the oregano and thyme for and extra handful of parsley and some mint if preferred)
1 Tablespoon of Dijon Mustard
3 tablespoons apple cider vinegar (you can also use wine vinegar)
2 tablespoons capers
Salt & Pepper to taste
Method for the Salsa Verde (Prepare in advance)
Finely chop the herbs, cornichons, capers and garlic on a chopping board, add to a bowl, add the mustard, vinegar and slowly add the olive oil until you have a nice consistency similar to pesto or tapenade, add salt and pepper to taste and set aside.
Method for Squash with Crispy Kale
Pre-heat the oven on 190 degrees. Add 2 tablespoons of mild olive oil to a roasting tin, add the squash and shake well, season well with salt & pepper and place in the oven for 20 minutes.
Turn off the oven and add the kale to the tray with the butternut squash, shake well and return to the oven.
Heat a tablespoon of mild olive oil in a frying pan and add the butter, add the salmon skin side down into the pan for approximately 5 minutes the skin should be nice and crisp, flip over for approximately 30 seconds to 1 minute depending on how you like your fish cooked - I like mine medium.
Now you are ready to plate up. Add a serving spoon of the squash and kale mix to the centre of the plate, top with the salmon and add two or three small teaspoons of the salsa verde to the plate to serve.
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