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Supreme of Salmon with Truffle Bean Puree

Ingredients

  • 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

Bean Puree:

  • 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

Instructions

  1. Preheat oven to 425°.
  2. You can leave the skin on one side of the salmon or remove it. Cut into individual size portions and pat dry.
  3. Mix the breadcrumbs with the 2 teaspoons of olive oil and garlic. Set aside.
  4. 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.
  5. 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)