Salmon With Parsnip Puree

  • Difficulty: Medium
  • 45 minutes
  • One serving

Want to make a restaurant-type dish out of your salmon steak tonight? You can pair it with a classy side dish, like this parsnip puree. You can also add some carrots into the mix, along with some milk, butter, and parmesan to make it extra creamy. It’s a light and delicate side, that enhances the flavor of salmon.

Ingredients Needed for Salmon With Parsnip Puree

    ½ teaspoon salt
    2 teaspoons of vegetable oil
    1 medium-sized parsnip
    1 medium-sized carrot
    4 fresh thyme sprigs
    7 ounces of salmon
    1 teaspoon mustard
    1 teaspoon honey
    1 teaspoon black sesame seeds
    ¼ cup parmesan, shredded
    1 tablespoon milk
    lemon zest
    1 teaspoon butter

How to Make Salmon With Parsnip Puree

  1. Heat a saucepan over medium heat and fill it halfway with water. Add a pinch of salt and 1 teaspoon of vegetable oil.
  2. Add the parsnip, carrot, and 2 fresh thyme sprigs. Boil for 15 minutes.
  3. Heat the remaining oil in a skillet over medium heat. Lay the salmon in the skillet skin-side down. Fry it for 3 minutes on the side.
  4. Flip the salmon over. Mix the honey and mustard in a small bowl and brush it over the salmon. Top with fresh thyme sprigs, black sesame seeds and cook for 3 more minutes. Set it aside.
  5. In the meantime, add the boiled veggies in a large bowl. Season with salt and pepper. Add the milk, parmesan, lemon zest, and blend everything until smooth. Make it creamier by adding a touch of butter. Blend again.
  6. Serve the salmon with the parsnip puree.

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