The inspiration for this salmon recipe was provided to me by my mother, a native of Xaxli’p First Nation. I remember her recounting that when she was a child, she looked forward to the arrival of the warm season because she knew that at that time the sockeye salmon would return.
Pea puree has a bright green color, a fresh taste and the ideal texture to serve as a base for a fillet or slice of fish. You can use fresh or frozen peas. According to scientists’ calculations, the cultivation of pumpkins, a member of the cucurbit family, dates back to 7,000 B.C. in Mexico. Spaghetti squash is harvested in autumn or early winter. Choose one that has a hard skin.
Ingredients for 4 portions
- Salmon fillet, skin on 500 g (or 4 servings of 115 g)
- Smoked paprika 1 g
- Crushed black peppercorns 1 g
- Kosher salt q.b.
- Fresh cedar sprig (optional) 1
- Breadcrumbs 110 g
- Dried seaweed (preferably purple/red Laver) 2 g
- Roasted pine nuts (or almonds) 10 g
- Lemon peel 2 g
- Egg whites, beaten 2
- Maple syrup 20 g
- Dijon mustard 10 g
- Butter 10 g
- Ground black pepper q.b.
- Caster sugar (optional) 1 g
- Onion, diced small 18 g
- Fresh tarragon, finely chopped 2 g
- Garlic, chopped 6 g
- Vegetable broth 120 ml
- Boiled peas 345 g
- Spaghetti squash 1 (about 680 g)
- Butter, melted 15 g
- Ground nutmeg q.b.
- Orange peel 6 g
Preparation
For salmon:
Preheat the oven to 190 degrees F.
Rinse and blot the salmon fillet with paper towels. If the fillet is whole, cut it into four equal parts. Place the salmon in a baking dish lined with baking paper, season with salt, paprika and pepper and let it rest for 30 minutes.
To prepare the crust, pulverize the breadcrumbs, seaweed, and pine nuts in a food processor. Transfer the mixture to a bowl, add the salt and lemon peel, and mix.
To prepare the frosting, whisk together the egg whites, maple syrup and mustard in a small bowl. Brush the top of each salmon piece with the glaze. Evenly cover the top and sides of each piece with the pulverized crust mixture.
Cook the salmon in the oven for 10 to 15 minutes (depending on the thickness of the pieces) and meanwhile prepare the pea puree. Before serving, check that the fish has reached a temperature of 70° C.
Spread the pea puree (see below) on hot plates and arrange the salmon on top. If desired, garnish with a sprig of fresh citron. Serve the dish accompanied by steamed tarragon spaghetti squash (see next page).
For the pea puree:
Heat the butter over low heat in a medium-sized saucepan. Add the onion and garlic and let them wilt without taking color.
Heat the broth in the microwave or on the stove until it almost reaches boiling point. Pour the broth into the saucepan along with the peas, tarragon, salt and pepper. Bring everything to a simmer. Cook for five minutes over medium heat.
Remove the mixture from the heat, pour it into a food processor and blend until smooth.
Taste the puree and, if desired, add sugar to adjust the seasoning.
For the pumpkin:
Cut the pumpkin in half lengthwise. Remove the seeds with the help of a spoon and discard them. Place the two pumpkin halves in a steamer with the cut side down. Let them steam covered, without seasoning, for 15 minutes.
Using a fork, scrape spaghetti-like fibers from the cooked squash, collecting them in a bowl. Thoroughly mix pumpkin with butter, orange peel, tarragon, pepper, salt, and nutmeg to blend. Serve the warm squash along with the Xaxli’p salmon and pea puree.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.