This refined dish features a beautifully seared wild salmon fillet with a crispy, golden-brown crust that gives way to a tender, flaky interior. The salmon’s rich, buttery texture is complemented by a carefully curated selection of vibrant seasonal ingredients, each bringing its unique character to the plate.
Grilled asparagus, with its delicate yet robust flavor, adds a touch of smokiness and a satisfying crunch, perfectly balancing the richness of the salmon. The tender broccoli florets, steamed to preserve their natural brightness and earthy taste, contribute both freshness and a slight bite, enhancing the dish with their mild, nutty undertones. These greens bring textural contrast and introduce a refreshing, light element that keeps the dish balanced.
A smooth and velvety pumpkin purée serves as the perfect counterpoint, delivering a subtle sweetness that harmonizes beautifully with the savory elements on the plate. Made from roasted pumpkin, gently blended with a touch of butter and seasoning, this purée provides a luscious depth of flavor, its natural creaminess adding a luxurious mouthfeel to the dish.
To further enhance the composition, a scattering of vibrant green edamame beans introduces a delicate nuttiness and a pop of color. These tender beans, rich in protein and subtly sweet, add another dimension of texture, ensuring that every bite offers a delightful contrast between the creamy purée, the crisp greens, and the succulent salmon.
Finished with a drizzle of high-quality olive oil and a sprinkle of sea salt, this dish is a celebration of freshness, balance, and expertly prepared ingredients. Light yet satisfying, it showcases a perfect harmony of flavors, textures, and natural goodness, making it an ideal choice for those who appreciate clean, wholesome, and elegant cuisine.
Ingredients (Serves 2)
For the Salmon:
- 2 wild salmon fillets (about 180g each)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and black pepper, to taste
- ½ tsp lemon zest
- 1 tbsp lemon juice
For the Pumpkin Purée:
- 200g pumpkin, peeled and diced
- 1 tbsp unsalted butter
- 50ml double cream (or milk for a lighter version)
- Salt and black pepper, to taste
- ½ tsp nutmeg (optional)
For the Vegetables:
- 6 asparagus spears, trimmed
- 100g broccoli florets
- 50g edamame beans (shelled)
- 1 tbsp olive oil
- Salt and black pepper, to taste
To Serve:
- Extra virgin olive oil for drizzling
- Microgreens or fresh herbs for garnish (optional)
Instructions
1. Prepare the Pumpkin Purée:
- Bring a pot of salted water to a boil and add the diced pumpkin. Cook for about 15 minutes or until fork-tender.
- Drain and transfer the pumpkin to a blender or food processor.
- Add butter, double cream, salt, black pepper, and nutmeg (if using). Blend until smooth. If needed, add a little more cream to adjust the consistency. Keep warm.
2. Cook the Vegetables:
- Bring a pot of salted water to a boil. Blanch the broccoli for 2 minutes, then remove and place in ice water to retain its color.
- In the same boiling water, blanch the edamame beans for 2 minutes. Drain and set aside.
- Toss the asparagus in olive oil, salt, and pepper. Heat a grill pan over medium-high heat and grill the asparagus for about 3 minutes on each side, until slightly charred but still crisp.
3. Cook the Salmon:
- Pat the salmon fillets dry with paper towels and season with salt, pepper, and lemon zest.
- Heat olive oil in a pan over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy.
- Flip the salmon, add butter to the pan, and bake the fillets with melted butter for another 2-3 minutes, or until cooked to your preferred doneness.
- Drizzle with lemon juice and set aside to rest for a minute.
4. Assemble and Serve:
- Spread a generous spoonful of pumpkin purée on each plate.
- Arrange the grilled asparagus, broccoli, and edamame beans neatly around the plate.
- Place the salmon fillet on top of the purée.
- Drizzle with a touch of extra virgin olive oil and garnish with microgreens or fresh herbs if desired.
Tips for Perfecting Wild Salmon Fillet with Grilled Asparagus, Broccoli, Pumpkin Purée, and Edamame Beans
Salmon Cooking Tips:
- Choose High-Quality Wild Salmon: Wild salmon has a firmer texture and richer flavor than farmed salmon. Opt for fresh, sustainably sourced fillets for the best taste.
- Pat the Salmon Dry: Before cooking, pat the fillets dry with a paper towel to ensure crispy skin.
- Room Temperature: Let the salmon rest at room temperature for 10-15 minutes before cooking to ensure even cooking.
- Crispy Skin Trick: Cook the salmon skin-side down first in a hot, well-oiled pan. Press it lightly with a spatula for the first minute to prevent curling.
- Basting for Extra Flavor: Add butter and baste the salmon in the last minute of cooking for a rich, buttery finish.
- Don’t Overcook: Salmon continues to cook after being removed from heat. Aim for an internal temperature of 50-52°C (122-126°F) for medium doneness.
Pumpkin Purée Tips:
- Roasting for More Flavor: Instead of boiling, roast the pumpkin at 200°C (400°F) for 20-25 minutes with a drizzle of olive oil to enhance its natural sweetness.
- Smooth and Creamy Texture: Blend the purée well and add a little warm cream or butter for a silkier consistency.
- Seasoning Matters: A pinch of nutmeg or cinnamon can enhance the natural sweetness of the pumpkin.
Vegetable Tips:
- Blanch and Shock: Blanch the broccoli and edamame beans in boiling water for 1-2 minutes, then transfer to ice water to maintain their vibrant color and crisp texture.
- Perfect Grilled Asparagus: Toss asparagus in olive oil, salt, and pepper before grilling. Cook on a hot grill for just 2-3 minutes to maintain a slight crunch.
Plating and Serving Tips:
- Layering for Presentation: Start with a base of smooth pumpkin purée, arrange the vegetables neatly, and place the salmon fillet on top for an elegant finish.
- Garnishing: A drizzle of high-quality olive oil, fresh herbs (like dill or parsley), or microgreens adds a fresh touch to the dish.
- Pairing Suggestions: Serve with a crisp white wine like Sauvignon Blanc or a light Pinot Noir for a perfect balance of flavors.
With these tips, you’ll create a beautifully balanced dish that’s full of flavor, texture, and visual appeal! 🍽️