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!
- 140g salmon
- 1g mustard
- 12g cilantro
- 12g parsley
- 50g breadcrumbs
- 2g salt
- 1g pepper
- 100g Knorr Hollandaise Sauce
- 50ml water
- 50ml butter
- 3g salt
- 0.5g Knorr Lime Powder
- 5g yuzu
- 5g roasted tomatoes
- 5g wilted spinach
- 5g carrot
- 20g fingerling potatoes
- 15g zucchini
- 3g salsa
- 5g tomato, diced
- 5g cucumber, diced
- 2g cilantro, chopped
- 2g shallot, sliced
- 0.5g tobiko
- 1g lime juice
- Chop parsley and cilantro finely and combine with breadcrumbs.
- Season with salt and pepper, then put the mixture on top of the salmon fillet.
- Sear the salmon, skin side down to make the skin crisp.
- Broil in oven afterwards until the crust is a golden-brown colour.
- 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.
- Season cherry tomatoes with salt and pepper then bake it at 160°C for 30 minutes.
- 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.
- 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.
- 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.