Served with a Basil Cream Sauce this Sumac-crusted Norwegian Salmon recipe is perfect for Spring! It showcases seasonal greens such as Asparagus, Sugar Snap Peas, and Edamame to add some flavour and colour. Prepared by the owner and chef, Louise Panelatti, at Clear Restaurant.
Thinking of diving into seafood this Spring? Louise Panelatti has put together a few tips for preparing seafood
- Don’t thaw seafood at room temperature; instead, thaw it in the fridge overnight.
- Do rinse seafood under cold water before cooking to remove any existing surface bacteria.
- Don’t risk contamination with your prep area or utensils.
- Do wash your hands thoroughly after handling raw seafood.
- Don’t overdo seasonings – less is more.
Ingredients
200/250g portion Norwegian Salmon
4 Baby Potatoes (boiled)
25g Salted Butter
Olive oil
Spring Greens such as Sugar Snap Peas, Asparagus, Edamame Beans (blanched)
Microgreens to garnish
Sumac Crust
Sumac Spice
Pink Peppercorns
Parsley (chopped)
Salt, to taste
Basil Cream Sauce
½ cup Cream
30g Basil Pesto
Salt & Pepper, to taste
Method
Preheat the oven to 180 degrees Celsius.
Season the salmon with the sumac crust on both sides. Sear in olive oil in a hot nonstick pan over a high heat for 3 minutes on each side. Transfer to the oven and cook until desired doneness.
Reduce the heat to medium-low, add the cream, season and simmer for 5 minutes. Stir in 30g pesto. Reduce the sauce until it has thickened.
In another pan, add olive oil and butter. Heat the baby potatoes until warmed through. Season to taste. Remove the baby potatoes, then add the spring greens. Sauté until al dente.
To plate: Spoon the basil cream sauce onto the center of the plate. Place the four baby potatoes in the center of the basil cream sauce together with the spring greens. Top with the sumac-crusted salmon.
Garnish with microgreens such as pea shoots, sunflower shoots, etc.
This is a dish perfectly suited for the spring season and pairs well with a dry Rosé wine.
Text and photography: GYPSEENIA LION
