Maple Ora King Salmon Fillet with Parsnip Edamame Puree and Roasted Vegetables

This Maple Ora King Salmon Fillet is paired with a creamy parsnip edamame puree, a roasted medley of baby carrots, fresh sliced radish, dill, and salsa verde. This dish is perfect for a refined yet hearty meal.

Maple Ora King Salmon Fillet Ingredients

For the Salmon:

▪️ 2 Ora King salmon fillets
▪️ 2 tablespoons maple syrup
▪️ Salt and pepper to taste
▪️ 1 tablespoon olive oil

For the Parsnip Edamame Puree:

▪️ 2 large parsnips, peeled and chopped
▪️ 1 cup shelled edamame
▪️ 2 cloves garlic, minced
▪️ 1/2 cup vegetable broth
▪️ 1/2 cup heavy cream
▪️ Salt and pepper to taste

For the Roasted Vegetables:

▪️ 1 cup baby carrots
▪️ 1 tablespoon olive oil
▪️ Salt and pepper to taste

For the Garnish:

▪️ 1 radish, thinly sliced
▪️ Fresh dill sprigs

For the Salsa Verde:

▪️ 1 cup fresh parsley, chopped
▪️ 1/4 cup fresh basil, chopped
▪️ 2 tablespoons capers, drained
▪️ 1 clove garlic, minced
▪️ 1/2 cup olive oil
▪️ Juice of 1 lemon
▪️ Salt and pepper to taste

How to make Maple Ora King Salmon Fillet with Parsnip Edamame Puree and Roasted Vegetables

For the Salmon:

Step 1: Preheat your oven to 200°C (400°F).

Step 2: Season the salmon fillets with salt and pepper. Brush with maple syrup and set aside.

Step 3: Heat olive oil in an oven-proof skillet over medium-high heat. Sear the salmon fillets, skin side down, for 2-3 minutes until the skin is crispy.

Step 4: Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the salmon is cooked through.

For the Parsnip Edamame Puree:

Step 1: In a pot, bring water to a boil and cook the parsnips until tender, about 15 minutes.

Step 2: Add the edamame and cook for an additional 5 minutes. Drain well.

Step 3: In a food processor, combine the cooked parsnips, edamame, minced garlic, vegetable broth, and heavy cream. Blend until smooth. Season with salt and pepper to taste.

For the Roasted Vegetables:

Step 1: Toss the baby carrots with olive oil, salt, and pepper.

Step 2: Spread on a baking sheet and roast in the oven at 200°C (400°F) for 20-25 minutes until tender and slightly caramelized.

For the Salsa Verde:

Step 1: In a blender or food processor, combine parsley, basil, capers, garlic, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste.

Assembling the Dish:

Step 1: Spoon a generous amount of parsnip edamame puree onto each plate.

Step 2: Arrange the roasted baby carrots and fresh sliced radish around the puree.

Step 3: Place the salmon fillet on top of the puree.

Step 4: Drizzle with salsa verde and garnish with fresh dill sprigs.

Enjoy your Maple Ora King Salmon Fillet with Parsnip Edamame Puree and Roasted Vegetables!

Overview of Maple Ora King Salmon Fillet with Parsnip Edamame Puree and Roasted Vegetables

Fun Facts about Maple Ora King Salmon Fillet with Parsnip Edamame Puree and Roasted Vegetables

▪️ Ora King salmon is known for its rich flavor and buttery texture, making it a favorite among chefs.
▪️ The combination of parsnip and edamame in the puree adds a unique, creamy texture and flavor.

Maple Ora King Salmon Fillet Pairing Suggestions

▪️ Maple Ora King Salmon Fillet pairs well with a crisp white wine such as Sauvignon Blanc or a light Pinot Noir.
▪️ Serve with a side of quinoa or wild rice for an additional hearty element.
▪️ Complement the dish with a simple green salad dressed in lemon vinaigrette for a refreshing contrast.

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