I decided to today that I’d make a play on the steelhead salmon that we had at Edible Canada for Dine Out last week. We had a filet of coho salmon that I bought a few weeks ago from Fresh St. Farms on sale and I stored in the freezer for a day like this! I mixed it up a little by making a sunchoke truffle purée instead of roasted sunchokes. I love sunchoke purée because it has so much flavour packed into it and adding some truffle oil really adds a luxurious taste to it.
- 1 coho salmon filet (skin on)
- 6-8 small carrots
- 2 cloves garlic
- small bunch of thyme
- 1 head purple kale
- 1lb sunchokes
- 4 cups heavy cream
- 1/4 cup unsalted butter
- 1/4 tsp truffle oil
- salt & pepper
In a medium saucepan over moderate heat,
combine the sunchokes, cream, and butter and bring to a boil in a medium saucepan over moderate heat
lower the heat to a simmer and continue simmering until the sunchokes are tender
transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth
place the to a bowl, stir in the truffles, and season with salt and pepper.
blanch carrots in boiling salted water for 4 minutes until soft
move carrots to baking sheet and add thyme and 2 garlic cloves
cook salmon skin side down for the first 3 min then move to oven safe pan and cook at 180 degrees for 5-7 min
blanch the kale then sauté in same pan as the salmon, add oil, s&p
I also made a small Caprese salad out of tomatoes I found at Granville Island as well as some mozzarella cheese bought at Costo for $7.99. I just added a touch of extra virgin olive oil, seasoning, fresh basil and a drizzle of balsamic vinegar. This was a really nice light salad to compliment the heaviness that came with the salmon. I was really happy with how this turned out. We also bought a new dish from Granville to serve it on as well. What do you guys think?