Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis

Name: Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 8 stalks asparagus, blanched, and cut into 1-inch pieces; 2 mediums carrots, peeled and medium-diced; 118 milliliters dry white wine; 1 ear sweet corn, kernels removed; 59 milliliters fennel, julienned, and blanched; 1 teaspoon peeled and thinly sliced fresh ginger; 1 Tbsp chopped fresh parsley leaves; 1 Zest and juice of orange; 2 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil; 2 red peppers, stemmed, seeded, and diced; 340 grams Atlantic salmon fillets; 1 Tbsp smoked paprika; 3 Tbsps unsalted butter; 1 Tbsp vegetable oil; 237 milliliters vegetable stock; 473 milliliters vegetable stock; 1 small yellow onion, diced

Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis requires around 45 minutes from start to finish. This recipe serves 2. One serving contains 745 calories, 40g of protein, and 44g of fat. It works well as a main course. If you have butter, vegetable stock, peppers, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.

Ingredients you will need

Carrot Puree

Orange Juice

Orange Zest

Carrot

Ginger

Pepper

Stock

Salt

Equipment you will use

Pot

Blender

To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened.

Ingredients you will need

Red Pepper

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the wine and simmer to reduce until dry.

Ingredients you will need

Wine

Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste.

Ingredients you will need

Peppers

Pepper

Stock

Salt

Mix in the chopped parsley, and set aside.

Ingredients you will need

Parsley

Heat a large saute pan over medium-high heat.

Equipment you will use

Frying Pan

Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.

Ingredients you will need

Paprika

Pepper

Salmon

Salt

Cooking Oil

To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet.

Ingredients you will need

Carrot Puree

Salmon

Red Pepper

Ginger

Serve with Asparagus, Fennel, and Corn

Ingredients you will need

Asparagus

Fennel

Corn

Saute.

Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.

Ingredients you will need

Asparagus

Fennel

Pepper

Corn

Salt

Equipment

Pot

Blender

Frying Pan

Ingredients

Servings:

8stalks

asparagus, blanched, and cut into 1-inch pieces 2mediums

carrots, peeled and medium-diced 118milliliters

dry white wine 1

ear sweet corn, kernels removed 59milliliters

fennel, julienned, and blanched 1teaspoon

peeled and thinly sliced fresh ginger 1Tbsp

chopped fresh parsley leaves 1

Zest and juice of orange 2servings

Kosher salt and freshly ground black pepper 1Tbsp

olive oil 2

red peppers, stemmed, seeded, and diced 340grams

Atlantic salmon fillets 1Tbsp

smoked paprika 3Tbsps

unsalted butter 1Tbsp

vegetable oil 237milliliters

vegetable stock 473milliliters

vegetable stock 1small

yellow onion, diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.