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Salmon fillet and veggies a la plancha, with spicy broth and falafel

Servings : 4 
Preparation Time : 30 minutes
Cooking Time : 15 minutes
A Danny St Pierre recipe

 

INGREDIENTS

  • 4 skin-on salmon fillets (150g)
  • 12 asparagus
  • 1 enoki mushroom package
  • 1 red onion
  • 1 bunch of green onions
  • 1 bunch of radishes
  • 2 cups or 500ml vegetable broth
  • 1 tbsp or 15ml harissa
  • 2 tbsp our 30ml olive oil
  • Maggi sauce

 

For the falafel

  • 2 cups or 500ml canned or rehydrated chickpeas
  • 1 red onion
  • 1/2 cup or 125 ml vegetable broth
  • 1/2 cup or 125ml vegetable oil
  • 1/2 bunch of parsley
  • 1 clove garlic
  • 1 tsp 5ml baking soda
  • 1 tbsp or 15ml cumin

 

INSTRUCTIONS

  1. Heat one side of the plancha to the maximum and heat the center to medium heat. Wait 10 mns. Place a mini muffin mould on the warmest side and let it heat up.
  2. In a food processor, mix all the falafel ingredients in order to make a lumpy purée. Set aside.
  3. Oil the mini muffin holes and let heat. Using a scoop ice spoon, pour around 2 tbs of falafel mix in each mini muffin hole and cook for 5 mns. With a spoon, turn each falafel inside their muffin hole in order to brown every side. Set aside.
  4. Heat the 1/2 cup of vegetable broth. Then add harissa and Maggi and keep warm.
  5. Season each side of the salmon fillets and cook them (no oil necessary ) skin side down on the plancha side that’s not heating anymore ; the residual heat will cook it nicely for 5 mns ; then flip them in order to obtain a medium rare cooking.
  6. Cut the red onion into rings. Oil the center of the plancha, sear the onion rings over medium heat ; then set aside when one side is caramelized. Brown the asparagus and mushrooms and flip them when they are caramelized. Set them aside when cooked
  7. Mince green onions and radishes. Cut lemons into wedges and cut the asparagus diagonally. Dress the bowls with the cooked vegetables then pour some broth, place lemon wedges and falafels and the salmon on top. Sprinkle with green onions and radishes and drizzle with oil.

 

Find this Danny St Pierre recipe on video below :

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