Salmon in balsam fir sauce with butternut squash purée
Gabrielle Pellerin and the Abbey propose a simple recipe in collaboration with you
- Ingredients
- Preparation
2 salmon fillets
1 tablespoon sherry vinegar
3 tablespoons of Abbaye Val Notre-Dame balsam fir syrup
1/3 to 1/2 cup olive oil
1/2 small red onion
2 Italian tomatoes, cut into small cubes
1 roasted pine nuts
1 tablespoon capers
1 teaspoon Dijon mustard
1 small pile of parsley, finely chopped
salt and pepper
1 butternut squash, peeled and cut into small cubes
1 tbsp. butter1/3 cup milk
Bring a pot of boiling water to the boil.
2. Cook the squash cubes for 12-15 minutes until tender.
3. Mix with butter and milk. Add salt and pepper.
4. Add salt to the salmon fillet.
5. Heat a trickle of oil in a frying pan at medium heat. Cook the salmon 4-5 minutes on each side. Add pepper.
6. Mix the dressing ingredients together. Add salt and pepper to taste.
7. Serve the salmon with the squash purée and the virgin sauce.