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Scottish Salmon with Roasted Pumpkin Puree, Orange Glazed Prawns and Carrots

Writer's picture: Alexandra WeitmannAlexandra Weitmann

Talk about brain boosting food!


The other day me and my husband got the best catch of the day - a 6 kilos Scottish Salmon! I've cooked many dishes already (see my earlier posts) but this one really gave a fair taste of the buttery, mild meat of the fish.

You can almost see how creamy and buttery the deep red meat is. Have to admit that I never had a better salmon in my life.



 

Ingredients

Salmon:

  • 2 (one per person) pieces of thick salmon kotlet

  • Salt and pepper

Pumpkin Puree:

  • 1 butternut squash

  • 1/2 dl neutral oil

  • 1 garlic clove (peeled)

Orange Glazed Tiger Prawns:

  • 5 - 10 tiger prawns

  • 1 orange (juice and outermost peel)

  • 1/2 cup oil

  • 1 Fresh red chili

  • 1 tsp paprika powder

  • 1 chopped garlic clove

Other:

  • 4 - 6 baby carrots

  • Butter to fry in

  • Spices and leaves to garnish with

Method:


Salmon:

  1. Heat a frying pan with oil

  2. Salt and pepper the salmon on both sides

  3. Fry on medium heat for 3-4 minutes on each side (depending on thickness). The salmon must not become too dry, but must retain its shine and red color in the middle. I prefer my salmon fried to 54 degrees.

Pumpkin Puree:

  1. Heat the oven to 175 degrees

  2. Split the pumpkin in two and core them

  3. Place the pumpkins, cut side down, on a baking sheet lined with oil

  4. Crush the garlic clove and place it on the tray

  5. Roast in the oven until the pumpkins are soft, approx. 45 minutes

  6. Scoop out the meat and mix smooth together with cloves of garlic

  7. Season to taste with salt, pepper and lemon

Tiger Prawns:

  1. Core the chili and peel the garlic. Finely chop chili and garlic and fry in oil in a frying pan for about 1 min.

  2. Add the juice from the orange

  3. Add prawns and fry for approx. 2 minutes

  4. Season with orange zest, salt and pepper

Other:

  1. Fry baby carrots until soft in butter

  2. Garnish with herbs



Put the pumpkin puree on plates, put the salmon on top and the prawns, and carrots all around.


Enjoy!




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