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Crispy Skin Salmon with sage brown butter, butternut almond puree and fennel salad

Simple to make, yet delicious and beautifully plated, your friends and family will rejoice at the sight of this crispy skin salmon dish. Don’t like to make overly complex dishes but still want to cook something special for your loved ones? This 5-star looking dish is perfect for you!

The contrast between textures in this crispy skin salmon dish is next level. The silkiness of the butternut almond purée versus the crunchy, fresh slices of fennel and the crispy salmon skin versus the tenderness of its flesh; can only be described as an explosion in the mouth.

Crispy Salmon

You know what’s the best part of this recipe? Well, you can plan ahead and make the sides and accompaniments in advance. Thus, saving you from the last minute rush and panic of having to do everything at the same time.

The butternut almond purée can be made 1 day in advance and kept in an airtight container in the fridge. Simply warm it up in the microwave or over the stove before plating and serving. Same goes for the sage browned butter sauce. As for the fennel salad, it is best to prepare it only a few minutes in advance as fennel tends to oxidize and turn brown.

All the ingredients in this crispy skin salmon dish go hand in hand to create the perfect flavor profile. Every ingredient plays an important role; the accompaniments elevate the fish which is the hero of the dish. And thus why, as we have always mentioned, you want to use the freshest and most premium ingredients in order for your dish to be amazing. We have sourced our salmon from “Reynaud Les Halles” and vegetables from “Veg Me”

Crispy skin Salmon with sage brown butter, butternut almond purée and fennel salad

Course: Hangry, MainDifficulty: Medium
Servings

6

servings
Prep time

45

minutes
Cooking time

15

minutes
Total time

1

hour 

Ingredients

  • Sage brown butter sauce
  • 5 sage leaves

  • 100g (¾ stick plus 1 tbsp) salted butter

  • Butternut almond purée
  • 1.5 kg butternut, peeled and chopped into 2x2cm

  • 2 cups (500ml) unsweetened almond milk

  • Salt and pepper, to taste

  • ½ cup (125ml) cooking cream

  • Fennel salad
  • 3 baby fennels

  • Juice of 1 lemon

  • Crispy pan seared salmon
  • 1kg of salmon (from Reynaud les Halles)

  • Himalayan salt and pepper, to taste

  • Olive oil

Directions

  • Sage brown butter sauce
  • In a small saucepan, melt the butter over low-medium heat
  • Add in the sage leaves and let the butter cook until brown and nutty
  • Set aside to cool
  • Butternut almond purée
  • Place the butternut, milk, pepper and salt in a medium saucepan over high heat and bring to the boil.
  • Cover your saucepan with a lid, reduce heat to medium and cook for 15 minutes or until the butternut is tender.
  • Add the cream and, using a hand-held blender, blend until smooth.
  • Set aside
  • Fennel salad
  • Thinly slice the fennel and put it into a bowl
  • Dress the fennel with the lemon juice to prevent it from oxidizing
  • Crispy pan seared salmon
  • Pin bone the salmon fillet using a tweezer
  • Portion the salmon into 150-200g fillets per person
  • Rinse the fillets and pat them dry using kitchen paper
  • Place a large, non-stick frying pan over high heat and drizzle the pan with some olive oil
  • Crack some salt and pepper onto the skin of the salmon.
  • Gently place the salmon skin-side down onto the pan and cook for 5 minutes or until the skin is crispy.
  • Turn and cook the salmon for another 3-4 minutes or until desired “doneness”
  • Set aside on a plate
  • Depending on the size of your pan, you can cook 2-3 fillets at the same time
  • Assembly & Presentation
  • Blob 3 tbsp of butternut almond puree in the centre of your plate
  • Place your salmon filet onto the puree
  • Then place 1 tbsp of fennel salad next to the salmon
  • Drizzle the brown butter around the salmon and serve

Click here to check out our Festive menu and table setting for even more inspiration!

Recipe inspired by Donna Hay
Alison Signature
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