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.

Fir syrup 250 ml
$13.99