Another one of those recipes I told you about from vacation.
The most special thing about this recipe, I thought, was the truffled bean puree on the plate. Below is my plate from Sky at Beaches in Turks and Caicos.
The above bean puree is a little thinner than what I used on my plate and the salmon at Sky didn’t have the crunchy coating AND I didn’t have the broccoli and cauliflower. But like I said the truffle bean puree was what got my attention.
I use to keep truffle oil but I never really used it that much except on shoestring french fries (and those are fantastic). I feel like after a year it was old and threw it away and while on a trip somewhere I had purchased a small jar of truffle salt. This worked perfect in the bean puree; just enough truffle flavor without overpowering the dish.
My bean puree should have been a little thinner but since I really liked the flavor I wanted more on my plate. I think it would be much easier to smear on the plate had it been thinner.
I put some (frozen) creamed spinach under my salmon which wasn’t necessary; since I don’t remember what was under the salmon above; kind of looks like maple syrup.
Bottom line, you can do your salmon (or chicken) anyway you want but you gotta try the white bean truffled puree.
Smears and designs are fun to do on dishes when plating your food. If you google “plate smears and designs” you can find videos on all sorts of different designs to jazz up your food.
When I make this dish it will always take me back to our anniversary trip on the beach.
BLAST FROM THE PAST: Looking for a new recipe for shrimp? Try my Crispy Salt and Pepper Shrimp — you eat the shells.
I bought a packaged of frozen creamed spinach to use under the salmon. This is optional.
Mix the mustard, honey and salt together.
Coat the top side of the salmon with the mustard sauce.
Mix the olive oil with the Panko bread crumbs. This is optional; but I wanted a little crunch to the top of the salmon.
I pureed the white beans for the “smear” on the plate. Mine should have been a little thinner but it was delicious either way.
Supreme of Salmon with Truffle Bean Puree
- 4 Salmon pieces
- 4 Tbsp. whole grain mustard divided 3/1
- 1 1/2 tsp. honey divided
- 1 tsp. salt
- 1/3 c. panko breadcrumbs
- 2 tsp. olive oil
- 1 clove finely minced garlic
- 1 can Great Northern beans drained and rinsed
- 1/4 tsp. truffle salt
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- pinch of black pepper
- a little heavy cream to thin
- Preheat oven to 425°.
- You can leave the skin on one side of the salmon or remove it. Cut into individual size portions and pat dry.
- Mix the breadcrumbs with the 2 teaspoons of olive oil and garlic. Set aside.
- Stir together 3 tablespoons of the mustard, 1/4 teaspoon of the salt and 1 teaspoon of the honey in a small bowl. Spread some of the mustard mixture evenly over the skinless tops of each piece of salmon. Sprinkle tops evenly with the panic crumbs, pressing down so it will stick. Put on baking sheet and bake until crust is golden brown, about 10 minutes for medium doneness.
- To make the bean puree, put all the ingredients except the cream into a food processor and process on high until smooth, add in the cream to thin just a little (enough that you can spread the puree on the plate)