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Crispy Salmon with Mashed Sweet Potatoes, Caramelized Eggplant and Tomato Vinaigrette
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Salmon fillet with skin without scales, cut into 2 tranches400 g
- Sweet Potato, peeled, cut into cubes250 g
- Milk150 ml
- Extra Virgin Olive Oil3 tablespoon
- Garlic Cloves4 unit(s)
- Large tomato1 unit(s)
- Coriander leaves to taste
- Freshly ground white pepper to taste
- Skinless Sliced Almonds2 dessert spoon
- Salt to taste
- Balata without shell, cut into cubes150 g
- Caramelized Eggplant Slices (recipe in the app)6 unit(s)
- Red wine vinegar1 tablespoon
- Cook the potatoes together and the unpeeled garlic cloves in salted water. When they are well cooked, drain the water and reserve a glass of it. Mash the now-peeled potatoes and garlic cloves with a fork until you have a puree (a few small pieces are desired). Add the milk and two tablespoons of olive oil (if you prefer, use butter). Incorporate carefully so as not to release too much starch from the potatoes. Adjust the desired texture with the cooking water, season with pepper, adjust the salt and set aside.
- For the vinaigrette, cut the tomato into small cubes (it doesn't have to be very uniform), season with salt, the rest of the oil, the vinegar and the chopped coriander leaves. Reserve in the fridge.
- In a non-stick skillet you trust, heated on low heat, place the salmon seasoned with salt and white pepper, skin side down, without any fat. It will stick, that's how it is. Gradually the fish will release its fat and in about 6/7 minutes the skin will be crispy and will come off the pan and will be crispy. Turn the puree pan over low heat, this is the time to turn the tranches and add the almonds to brown along with the salmon. Attention now, when the almonds are almost golden, it's time to turn off the heat and serve. We want the fish to be done and not completely cooked on the inside so it doesn't get dry.
- Serve a portion of the puree on each plate, place the eggplant slices in a row on top and lay the fish tranches on top of them skin side up. Surround everything with the vinaigrette and top with a portion of the toasted almonds. Have fun
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