John Myers
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Salmon Glazed with Maple Syrup and Salmon Under Olive Crust on Wasabi Foam
The perfect salmon glazed with maple syrup and salmon under olive crust on wasabi foam recipe with a picture and simple step-by-step instructions.
Pea puree
- 500 g Frozen peas
- 1 piece Shallot
- 1 piece Clove of garlic
- 150 ml Cream
- 1 pinch Nutmeg
- 1 shot Olive oil
- 1 pinch Salt
- 1 pinch Pepper
Wasabi foam
- 1 tbsp Freshly grated horseradish
- 1 tsp Wasabi paste
- 200 ml Cream
- 250 g Creme fraiche Cheese
- Food color green
Salmon under olive crust
- 5 piece Salmon fillet
- 1 tsp Breadcrumbs
- 50 g Olives
- 1 piece Peperoncini
- 1 tbsp Grated pecorino
- 1 tsp Capers
- 1 shot Olive oil
Salmon glazed with maple syrup
- 4 tbsp Maple syrup
- 2 tbsp Soy sauce
- 2,5 tsp Dijon mustard
- 0,5 tsp Black pepper from the mill
- 5 piece Salmon fillet
- 1 shot Olive oil
Vegetable chips
- 400 g Potato
- 500 g Sweet potato
- 500 g Beetroot
- 2 liter Fat for deep-frying
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Curry
Vegetable chips
- Heat the oil in the deep fryer. Wash and peel the vegetables and then cut or slice them into very thin slices. Put potatoes in water to wash off excess starch. Dry the slices in kitchen paper and fry them in the deep fryer until crispy. Do the same with the other ingredients. Season everything with sea salt, pepper and, depending on your taste, curry and leave to cool on paper towels.
Salmon glazed with maple syrup
- Preheat the oven to 200 degrees. Mix the syrup, sauce, mustard and pepper together. Place the salmon on the skin side on an oiled baking sheet and brush with the sauce mix. Bake in the oven at 180 degrees for 10-12 minutes until the salmon is translucent. Brush with sauce again after 5 and 10 minutes.
Salmon under olive crust
- For the olive crust, put the olives, a pepperoncino, a little olive oil and a handful of capers with the Parmesan in a blender or puree with the hand blender (add so much olive oil until a smooth paste is formed). For the salmon fillets, preheat the oven to approx. 180 ° C (convection). Process a tablespoon of olive paste with a little breadcrumbs and spread thinly over the salmon fillets. Oil a baking sheet and then bake the fillets in the oven on the skin side for about 10–12 minutes.
Wasabi Espuma
- Heat the pan, deglaze with the cream and season with horseradish, wasabi and food coloring, as well as crème fraîche and let it simmer for a few minutes. The sauce should be a light green color. Then fill into a siphon, load 1 capsule and keep warm in a water bath at 60 degrees until serving.
Pea puree
- Let the peas thaw. Roughly chop the shallot and garlic and sauté in olive oil until translucent. Put the peas in a saucepan, add the shallots and garlic and cook over medium heat. Deglaze with cream and roughly puree with a hand blender. Season to taste with salt, pepper and nutmeg.
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