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Mastering how to cook salmon will give you an edge, especially if you can create a tasty, creamy, zesty sauce that highlights the flavourful fish! Try out this recipe for 2 that uses Japanese yuzu flavours for that subtle sweet-sour taste. Don’t forget to pair the fish with a medley of vegetables!
 

Ingredients

 

Crust

  • 140g salmon          
  • 1g mustard             
  • 12g cilantro           
  • 12g parsley             
  • 50g breadcrumbs    
  • 2g salt                      
  • 1g pepper                

 

Hollandaise 

  • 100g Knorr Hollandaise Sauce      
  • 50ml water                             
  • 50ml butter                             
  • 3g salt                                    
  • 0.5g Knorr Lime Powder    
  • 5g yuzu

 

Garnish 

  • 5g roasted tomatoes        
  • 5g wilted spinach           
  • 5g carrot    
  • 20g fingerling potatoes    
  • 15g zucchini  
  • 3g salsa  

 

Salsa 

  • 5g tomato, diced    
  • 5g cucumber, diced    
  • 2g cilantro, chopped       
  • 2g shallot, sliced          
  • 0.5g tobiko                 
  • 1g lime juice

Preparation

 

Breadcrumb Mixture 

  • Chop parsley and cilantro finely and combine with breadcrumbs. 
  • Season with salt and pepper, then put the mixture on top of the salmon fillet. 

 

Crusted Salmon 

  • Sear the salmon, skin side down to make the skin crisp. 
  • Broil in oven afterwards until the crust is a golden-brown colour.

 

Hollandaise Sauce 

  • Melt butter in a pan, then add Knorr Hollandaise Sauce and salt. 
  • Pour in cold water and whisk until evenly combined. 
  • Let it simmer for 1 minute, then add in some yuzu juice. Keep the sauce warm. 

 

Roast Tomatoes 

  • Season cherry tomatoes with salt and pepper then bake it at 160°C for 30 minutes. 

 

Roast Potatoes

  • Heat pan, then cut the fingerling potatoes in half, and season with salt and pepper.
  • Sear one side, then let it cook in the oven for 40 minutes until fork tender.

 

Sautéd Vegetables

  • Heat oil in a pan, then add garlic. Toss in the zucchini, potatoes and spinach, then season with salt and pepper. 
  • Sauté until tender, then add in the roasted tomatoes and chopped parsley.

 

Plating 

  • Put vegetables in the middle of the plate, then place crusted salmon on top. 
  • Pour the hollandaise sauce around the plate, and garnish the salmon with edible flowers and chopped parsley.