Salmon with a Mixed Vegetable Medley

Directions

1. 1

   Preheat the oven to 190°C. While the oven heats up, chop the garlic and shallot finely. Cut the potatoes, fennel, celery, leek, and olives into small cubes. Halve the green beans.

2. 2

   In a deep pan, heat some olive oil and add the garlic and shallot. Then, toss in the potatoes, fennel, and celery, along with a splash of white wine. Let it all simmer for 5-7 minutes.

3. 3

   Add the green beans, olives, and sesame oil to the pan, cooking everything until it’s about 75% done.

4. 4

   Transfer the vegetables into a baking dish. In a separate bowl, mix olive oil, teriyaki sauce, salt, and pepper. Brush the salmon fillets with this mixture and place them in a different baking dish. You can also top the salmon with lime slices for extra flavor.

5. 5

   Put both the veggies and the salmon in the oven for 25 minutes.

6. 6

   While they cook, heat the cream until it begins to boil. Grate the Parmesan cheese. Once the salmon and veggies are done, blend half of the vegetables with the Parmesan, half of the cream, and truffle oil to make a vegetable purée.

7. 7

   Plate the salmon with a side of vegetable purée, topped with the remaining whole vegetables. For the sauce, mix the remaining hot cream with 2 tablespoons of green oil and drizzle over the dish.