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
