Recipe: Crispy salmon with almond and herb crust

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Chefe Samuel de Alexandria. (Fotos: arquivo pessoal)

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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.

Samuel with coworkers
Samuel (right, sitting) with coworkers

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

Ingredients

  • 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

  1. First, turn on your oven at 375 ºF (190 ºC).
  2. While you wait for the oven to heat up, start to peel the parsnips, carrots, and garlic cloves.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  8. 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.
  9. 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.
  10. Make sure the salmon and vegetables are cooked to your taste.
  11. When serving, put the garlic puree and parsnips on the plate first, then the salmon, and then the vegetables.
  12. 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.
  13. Ready! I hope you will enjoy this simple dish, but full of flavor, colors, and style.
  14. Bon appétit!

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