Camelina-crusted salmon with cauliflower purée and pomegranate salad

Preparation: 25 minutes | Cooking time: 28 minutes | Servings: 2 servings

Ingredients:

Salad

1 peeled pomegranate

1 chopped French shallot

1/2 chopped red pepper

60ml (1/4 cup) chopped parsley

30ml (2 tbsp) liquid camelina honey Signé Caméline

Zest and juice of half a lemon

Salmon

300g (2 steaks) of salmon

45ml (3 tbsp) plain camelina seeds Signé Caméline

30ml (2 tbsp) virgin camelina oil Signé Caméline

Mash potatoes

500ml (2 cups) cauliflower and/or celeriac cut into large pieces

500ml (2 cups) vegetable stock

5ml (1 tsp) ground nutmeg

Juice of 1/2 lemon

Preparation:

1. In a pot over high heat, place the cauliflower and/or celeriac, vegetable stock and a pinch of salt. Bring to a boil, adjust heat to medium and simmer for 20 minutes.

2. Drain the contents of the cauldron and send to the food processor with all the other puree ingredients. Season with salt and pepper and puree until smooth. To book.

3. In a bowl, put all the salad ingredients. Season with salt and pepper and mix well. To book.

4. On a plate, put the camelina seeds and garlic powder. Season with salt and pepper and mix well.

5. Add the salmon fillets to the plate and coat them with the camelina seeds.

6. In a pan over high heat, add the camelina oil. Add the salmon fillets coated with camelina seeds and cook for 2 minutes per side for 4 sides.

7. Serve the camelina-crusted salmon fillets with the mash and salad.

Recipe credit: Metro