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Helo! I am Samuel from Alexandria, I am 24 years old and I came to Canada, at 19, to take an English course and a College. Before long, I fell in love with the country. From a very young age I liked to cook. Today I have a degree in gastronomy from George Brown College, in Toronto, where I did Culinary Management for 2 years. I also did my co-op at a resort in Cancún, Mexico, where I interned with great chefs.
This experience in another country was very important for me. I was able to fully immerse myself in Mexican cuisine. Upon returning to Canada, I started working at several of the best restaurants, so that I could gain more experience. I am an extremely detail-oriented guy and very concerned with the quality of what I do. My interest in the profession only increases over time, because I love to cook and learn and that motivates me to try to improve all the time.
To innovate in the Easter dish and get away from the traditional cod, I prepared a differentiated recipe: a delicious “Crunchy Salmon” with almond and herb crust, accompanied by a parsnips puree (chirivia or parsnip) and garlic, roasted in the oven with some vegetables .
I hope you enjoy and have fun making this dish. Bon appetit!
Crispy salmon with almond and herb crust
- 2 salmon fillets (250 g each)
- 150 g of brussels sprouts
- 300 ml of olive oil
- 2 parsnips
- 25 g of cherry tomatoes
- 1 lemon
- 4 cloves of garlic
- 200 g almonds
- Salt and pepper to taste
- 2 carrots (baby)
- 1 bunch of rosemary and thyme
- 150 ml of milk
- 50g butter (room temperature)
How to prepare
- First, turn on your oven at 375 ºF (190 ºC).
- While you wait for the oven to heat up, start to peel the parsnips, carrots, and garlic cloves.
- Cut the Brussels sprouts, cherry tomatoes, and carrots in half. Cut the parsnips into pieces of approximately the same size, so that they cook evenly.
- When the oven reaches the ideal temperature, season the parsnips with olive oil, salt, and pepper. As I chose to bake my garlic in oil, I used a small oven-safe container with olive oil and garlic cloves inside. Bake the parsnips and garlic for 45m-1hr.
- While we wait, we can start mixing almond flour with herbs. Put the almonds, rosemary, and thyme together in a blender and beat until it becomes fine flour.
- Season the salmon with olive oil, salt, and pepper to taste. Place the salmon on a platter with parchment paper and cover the top part of the salmon with the flour we made. Press well to form a crust.
- Season the Brussels sprouts, cherry tomatoes, and carrots and place them in the same dish as the salmon. Take the set to the oven, to bake for about 20-30 minutes
- Your parsnips will be partially cooked to this point. I advise you to turn them over so that they cook on the other side as well.
- When your parsnips and garlic are cooked, take them to a blender, adding the milk and butter. Beat until smooth and soft. Salt and pepper to taste. Add more milk if you want a softer puree.
- Make sure the salmon and vegetables are cooked to your taste.
- When serving, put the garlic puree and parsnips on the plate first, then the salmon, and then the vegetables.
- Use one or more thin slices of lemon on top of the salmon and, if you have some parsley or other green seasoning at home, use a little for decoration as well.
- Ready! I hope you will enjoy this simple dish, but full of flavor, colors, and style.
- Bon appétit!