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Congratulations!<br />We hope you will enjoy the recipe!
Roasted Stuffed Salmon with Broccoli Puree
Chef Ricardo Hepkins showed off his technique and plating with this delicious recipe! Try this recipe from MAGGI® Food Court today!
Ingredients
- 4 Teaspoons MAGGI® Season-Up All Purpose
- 3 Cubes MAGGI® Onion and Garlic Cubes
(crushed)
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Black-pepper
- 2 Tablespoons Butter
- 4 Stalks Chive/Escallion
- 1/2 Small Onion
- 2 Units Garlic Cloves
- 1 Stalk Celery
(chopped)
- 1 1/2 Cup Broccoli Florets
- 1/4 Cup Heavy Cream
- 1/2 Cup CARNATION® Full Cream Evaporated Milk
- 1 Pound Potatoes
(peeled)
- 2 Tablespoons Vegetable Oil
- 1/4 Tablespoon Unsalted Butter
- 1 Sprig Thyme
- 4 Fillets Salmon
(skin removed)
- 1/2 Cup Cream cheese
(softened)
- 1/8 Cup Sun Dried Tomatoes
(2 tablespoons)
- 1/4 Cup Spinach Leaves
- 1/2 Tablespoon MAGGI® Jerk Seasoning Mild
- 1 Teaspoon Honey
(to taste)
- 2 Tablespoons Vegetable Oil
- 1/4 Cup White Wine
Instructions
Ricardo’s MAGGI® House Seasoning:
Broccoli Puree:
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3. In a sauce pot, heat butter, scallion, onion, garlic, celery and broccoli. Sauté for 3 minutes
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4. Add ¼ cup heavy cream, ¼ cup CARNATION® Full Cream Evaporated Milk and 2 teaspoons of the MAGGI® House Seasoning. Cook for an additional 5 minutes, carefully pour into a blender and purée until smooth (add additional Evaporated Milk 1 tablespoon at a time until it reached desired consistency). Set aside.
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6. Place a medium, oven safe skillet over high heat. Add 2 tablespoons vegetable oil, when oil is hot, add potatoes and sear for 3 minutes on both sides until it becomes golden brown.
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9. In a medium bowl add cream cheese, chopped sun-dried tomatoes, spinach leaves, MAGGI® Jerk Seasoning and honey mix and set aside.