Confit salmon, cauliflower and broccoli with Ras el Hanout
Salmon confit in almond crust, cauliflower, broccoli with dry berries and Ras el Hanout spices.
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Ingredients
Portions:
4
200 g
salmon fillet
20 g
flaked almonds
For the vegetables:
100 g
cauliflower, cut into florets
100 g
broccoli, cut into florets
For seasoning and garnish:
1 tbsp
casa olive oil
1 tsp
ras el hanout
1 tsp
barberry
fine salt
ground white pepper
1 piece
organic yellow lemon, juiced
10 g
fresh coriander, chopped
10 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 150°C.
- Place the salmon fillet on a baking sheet, sprinkle with flaked almonds, and bake for 10 minutes until the almonds are golden.
- In a large saucepan, bring 1 liter of water to a boil. Add cauliflower and broccoli florets and boil for 5 minutes until tender-crisp.
- Drain the vegetables and toss with casa olive oil, ras el hanout, barberry, fine salt, and ground white pepper.
- Plate the vegetables and place the baked salmon on top. Drizzle with lemon juice and garnish with fresh coriander and mint.
Ensure the almonds are well pressed onto the salmon to form a crust before baking.