Serves : 4
Preparation time: 10 minutes
Cooking time : 12 minutes
Ingredients
- 2 stalks broccoli, chopped
- 1 clove garlic, minced
- 125 ml (½ cup) grated Parmesan cheese
- 125 ml (½ cup) olive oil
- 45 ml (3 tablespoons) white balsamic vinegar
- 125 ml (½ cup) pecans, lightly roasted
- Qs water (if needed)
- 4 salmon steaks
- 45 ml (3 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In the bowl of a food processor, purée broccoli stalks, garlic, Parmesan, olive oil, vinegar, pecans, salt and pepper. Check seasoning.
- Adjust the texture of the preparation, adding a little water if necessary.
- In a hot frying pan, sear the salmon steaks coated with Mycryo butter or in the fat of your choice, 2 minutes on each side.
- On an ovenproof tray lined with parchment paper or a silicone mat, arrange the fish steaks.
- Cover each pavé with the prepared mixture and bake for 8 minutes.
- Serve with rice and grilled vegetables.
