Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis

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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 2 servings
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Carrot-Ginger Puree:

2 carrots, peeled and medium-diced

1 teaspoon peeled and thinly sliced fresh ginger

2 cups vegetable stock

Kosher salt and freshly ground black pepper

Zest and juice of 1 orange

Red Pepper Coulis:

1 tablespoon olive oil

1 small yellow onion, diced

2 red peppers, stemmed, seeded, and diced

1/2 cup dry white wine

1 cup vegetable stock

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley leaves


1 tablespoon vegetable oil

2 (6-ounce) Atlantic salmon fillets

Kosher salt and freshly ground black pepper

1 tablespoon smoked paprika

Asparagus, Fennel and Corn Saute, recipe follows

Asparagus, Fennel, and Corn Saute:

3 tablespoons unsalted butter

8 stalks asparagus, blanched, and cut into 1-inch pieces

1 ear sweet corn, kernels removed

1/4 cup fennel, julienned, and blanched

Kosher salt and freshly ground black pepper


  1. To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve. 
  2. To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside. 
  3. To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more. 
  4. To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.

Asparagus, Fennel, and Corn Saute:

  1. Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.