Petitchef

Salmon with a parsnip & coconut crust served with creamed spinach & peas

Main Dish
2 servings
55 min
40 min
Very Easy

Ingredients

Number of serving: 2
2 Salmon Fillets (150-175g each), skinless and boneless

1 tablespoon Rapeseed Oil

150g Parsnip, coarsely grated

15g Desiccated Coconut

Zest of  ½ Lemon

juice of ¼ Lemon

40ml Coconut Milk

Sea Salt and Freshly Ground Black Pepper

Creamed Spinach and Peas

60g Peas

1 tablespoon Rapeseed Oil

¼ Red Onion, finely sliced

150g Baby Leaf Spinach

1½ teaspoons Cornflour

125ml Coconut Milk

Freshly Grated Nutmeg

Sea Salt and Freshly Grated Black Pepper

Lemon Slices, to garnish

Preparation

  • First of all make the parsnip and coconut crust. Heat the oil in a non stick frying pan over a low heat and gently cook the grated parsnip until it has turned a light golden brown. It should be crispy on the outside, cooked through but still with a slight bite to it. Take off the heat and add the desiccated coconut, lemon zest and juice and coconut milk. Mix well and then season with a little salt and pepper.
  • Gently press half of the mixture on top of one of the salmon fillets, keeping the top looking slightly craggy. Repeat with the other piece of salmon and place both pieces in an ovenproof dish/tray, lined with non stick parchment. This can be done up to a day in advance and refrigerated until you're ready to start cooking.
  • Preheat the oven to 200°/Fan 180°.Before cooking the salmon, get the creamed spinach and peas underway. The first thing to do is to cook the peas in boiling salted water until they are tender. Drain well and set aside. Then mix the cornflour with a little coconut milk to form a paste, add the rest of the coconut milk and mix well to combine.
  • Heat the oil in a large pan and cook the onion on a low heat, without colouring, until it is cooked and has turned translucent. If the pan starts to look dry and the onion starts to stick, add a little water instead of more oil.
  • When the onions are cooked put the salmon in the preheated oven and cook for 12-15 minutes or until it is cooked through.
  • Next, whilst the salmon is cooking, add the spinach to the pan containing the onions and cook until it has wilted. Keep stirring the spinach whilst it is cooking. Add the peas and the cornflour and coconut milk mixture to the pan and stir until the sauce thickens. Take off the heat and season with salt and pepper and a good grating of nutmeg.
  • Take a couple of large spoonfuls of the spinach and peas and transfer to a bowl. Using a hand held (stick) blender, blend until a coarse green puree has formed. Return the puree to the pan and stir through the vegetables.To Serve.
A Aesthetics & Gastronomy





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