{"id":13874,"date":"2023-09-11T14:59:53","date_gmt":"2023-09-11T12:59:53","guid":{"rendered":"https:\/\/getitmagazine.co.za\/bloemfontein\/?p=13874"},"modified":"2023-09-12T08:21:29","modified_gmt":"2023-09-12T06:21:29","slug":"sumac-crusted-norwegian-salmon-to-ring-in-spring","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/bloemfontein\/blog\/2023\/09\/11\/sumac-crusted-norwegian-salmon-to-ring-in-spring\/","title":{"rendered":"Sumac-crusted Norwegian Salmon to ring in spring"},"content":{"rendered":"<h3>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.<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13879 aligncenter\" src=\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0643-400x267.jpg\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0643-400x267.jpg 400w, https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0643-1024x683.jpg 1024w, https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0643-768x512.jpg 768w, https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0643-696x464.jpg 696w, https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0643-1068x712.jpg 1068w, https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0643-630x420.jpg 630w, https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0643.jpg 1500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Thinking of diving into seafood this Spring? Louise Panelatti has put together a few tips for preparing seafood<\/strong><\/p>\n<ul>\n<li><strong>\u00a0<\/strong>Don\u2019t thaw seafood at room temperature; instead, thaw it in the fridge overnight.<\/li>\n<li>Do rinse seafood under cold water before cooking to remove any existing surface bacteria.<\/li>\n<li>Don\u2019t risk contamination with your prep area or utensils.<\/li>\n<li>Do wash your hands thoroughly after handling raw seafood.<\/li>\n<li>Don\u2019t overdo seasonings \u2013 less is more.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13877 aligncenter\" src=\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0619.jpg\" alt=\"\" width=\"375\" height=\"250\" \/><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>200\/250g portion Norwegian Salmon<\/p>\n<p>4 Baby Potatoes (boiled)<\/p>\n<p>25g Salted Butter<\/p>\n<p>Olive oil<\/p>\n<p>Spring Greens such as Sugar Snap Peas, Asparagus, Edamame Beans (blanched)<\/p>\n<p>Microgreens to garnish<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13876 aligncenter\" src=\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0615.jpg\" alt=\"\" width=\"375\" height=\"250\" \/><\/p>\n<p><strong>Sumac Crust<\/strong><\/p>\n<p>Sumac Spice<\/p>\n<p>Pink Peppercorns<\/p>\n<p>Parsley (chopped)<\/p>\n<p>Salt, to taste<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13878 aligncenter\" src=\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0622-400x266.jpg\" alt=\"\" width=\"400\" height=\"266\" srcset=\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0622-400x266.jpg 400w, https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2023\/09\/IMG_0622.jpg 512w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><strong>Basil Cream Sauce<\/strong><\/p>\n<p>\u00bd cup Cream<\/p>\n<p>30g Basil Pesto<\/p>\n<p>Salt &amp; Pepper, to taste<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>Preheat the oven to 180 degrees Celsius.<\/p>\n<p>Season the salmon with the sumac crust on both sides.\u00a0 Sear in olive oil in a hot nonstick pan over a high heat for 3 minutes on each side.\u00a0 Transfer to the oven and cook until desired doneness.<\/p>\n<p>Reduce the heat to medium-low, add the cream, season and simmer for 5 minutes.\u00a0 Stir in 30g pesto.\u00a0 Reduce the sauce until it has thickened.<\/p>\n<p>In another pan, add olive oil and butter.\u00a0 Heat the baby potatoes until warmed through. Season to taste. Remove the baby potatoes, then add the spring greens.\u00a0 Saut\u00e9 until al dente.<\/p>\n<p>To plate:\u00a0 Spoon the basil cream sauce onto the center of the plate.\u00a0 Place the four baby potatoes in the center of the basil cream sauce together with the spring greens.\u00a0 Top with the sumac-crusted salmon.<\/p>\n<p>Garnish with microgreens such as pea shoots, sunflower shoots, etc.<\/p>\n<p>This is a dish perfectly suited for the spring season and pairs well with a dry Ros\u00e9 wine.<\/p>\n<p><strong><em>Text and photography: GYPSEENIA LION <\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. &nbsp; &nbsp; Thinking of diving into seafood this Spring? Louise Panelatti [&hellip;]<\/p>\n","protected":false},"author":103,"featured_media":13875,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[5731,5734,5733,5732,5730],"class_list":{"0":"post-13874","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-basil-cream-sauce","9":"tag-clear-restaurant","10":"tag-louise-panelatti","11":"tag-sumac-crusted-norwegian-salmon","12":"tag-sumac-crusted-norwegian-salmon-to-ring-in-spring"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sumac-crusted Norwegian Salmon to ring in spring - Get it Bloemfontein<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/bloemfontein\/blog\/2023\/09\/11\/sumac-crusted-norwegian-salmon-to-ring-in-spring\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sumac-crusted Norwegian Salmon to ring in spring - Get it Bloemfontein\" \/>\n<meta property=\"og:description\" content=\"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. &nbsp; &nbsp; Thinking of diving into seafood this Spring? 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