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🍽️ Marinated salmon on creamy pumpkin-parsnip puree with crispy Brussels sprouts

733 kcal · 30 min · 4 servings

Ingredients

• salmon fillet with skin 600 g
• ginger, fresh 15 g
• oranges 1 pc.
• garlic cloves 2 pc.
• soy sauce 100 ml
• honey 4 tbsp
• hokkaido pumpkin 600 g
• parsnips 300 g
• salt pinch
• Brussels sprouts, fresh 500 g
• butter 75 g
• breadcrumbs 4 tbsp
• milk 150 ml
• pepper, black ground pinch
• nutmeg, ground pinch
• oil 1 tbsp

Instructions

1. 1. Let the salmon thaw overnight in the refrigerator.
2. 2. Wash the fish and let it come to room temperature.
3. 3. Peel the ginger and dice it very finely.
4. 4. Wash the orange.
5. 5. Finely grate the orange peel.
6. 6. Squeeze the juice from the orange.
7. 7. Peel the garlic and chop it finely.
8. 8. Mix soy sauce, honey, ginger, garlic, orange juice, and orange peel in a bowl.
9. 9. Place the salmon fillets in the marinade.
10. 10. Let the salmon marinate for 3 to 4 hours.
11. 11. Wash the pumpkin and halve it.
12. 12. Remove the seeds from the pumpkin using a spoon.
13. 13. Dice the pumpkin.
14. 14. Wash the parsnips.
15. 15. Peel the parsnips.
16. 16. Dice the parsnips.
17. 17. Place the parsnips and pumpkin in a pot.
18. 18. Cover the vegetables with salted water.
19. 19. Bring the water to a boil.
20. 20. Cook the vegetables until tender for about 20 minutes.
21. 21. Wash the Brussels sprouts.
22. 22. Remove the outer leaves and the bottom part of the stem.
23. 23. Halve the Brussels sprouts.
24. 24. Cook the Brussels sprouts in boiling salted water for 8 to 10 minutes.
25. 25. Drain the Brussels sprouts.
26. 26. Heat 2 tablespoons of butter in a pan.
27. 27. Toast breadcrumbs in the butter until golden brown.
28. 28. Season the breadcrumbs with salt and pepper.
29. 29. Sprinkle the breadcrumbs over the Brussels sprouts.
30. 30. Heat 45 grams of butter and milk in a small pot.
31. 31. Bring the butter-milk mixture to a boil.
32. 32. Season the mixture with salt, pepper, and a pinch of nutmeg.
33. 33. Drain the cooked pumpkin and parsnip vegetables.
34. 34. Return the vegetables to the pot.
35. 35. Pour the butter-milk mixture over the vegetables.
36. 36. Mash the vegetables finely.
37. 37. Taste the puree again and adjust seasoning.
38. 38. Remove the salmon from the marinade.
39. 39. Pat the salmon dry.
40. 40. Heat oil in a pan.
41. 41. Fry the salmon fillets skin-side down for about 4 minutes until golden brown.
42. 42. Turn the fillets.
43. 43. Cook the fillets for another 2 to 3 minutes.
44. 44. Plate the pumpkin-parsnip puree.
45. 45. Add the Brussels sprouts.
46. 46. Place the salmon on top.
47. 47. Enjoy the dish.

Nutrition per serving

• kcal: 733
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 68 g