Mangez Québec

Salmon steak with asparagus and green beans purée

40 minutes
Cooking time
15 minutes


  • 250 ml (1 cup) Quebec asparagus, cut into 2-cm (1-in.) pieces
  • 250 ml (1 cup) Quebec green beans, cut into 2-cm (1-in.) pieces
  • 30 ml (2 tbsp.) minced fresh dill
  • 2 shallots, minced
  • 5 ml (1 tsp.) minced garlic flower or 1 small clove garlic, minced
  • 60 ml (1/4 cup) ricotta cheese
  • Zest of half a lemon, grated or minced
  • 4 150-g (5-oz.) salmon steaks, skinned
  • 1 pat butter
  • 2 Quebec leeks, white part only cut into julienne
  • 2 Quebec summer squashes, cut into julienne
  • 125 ml (1/2 cup) white wine
  • 125 ml (1/2 cup) 15% cream
  • Diced Quebec tomatoes (optional)
  • Sea salt and freshly ground pepper


  1. Cook asparagus and green beans in a pot of salted boiling water for 5 minutes. Drain and transfer to food processor. Pulse to a smooth purée. Add dill, shallot, garlic flower, ricotta and lemon zest; season to taste. Pulse once more to mix. Set aside.
  2. Preheat oven to 200°C (400°F). Season salmon steaks. Spread purée evenly on salmon steaks. Lay salmon steaks on a pastry sheet that has been lightly oiled or lined with a sheet of parchment paper. Bake for 10 to 12 minutes or to desired doneness.
  3. Meanwhile, heat butter over medium heat in skillet and brown leek and summer squashes for 2 to 3 minutes. Deglaze skillet with white wine and reduce liquid by half. Add cream and reduce by half once more. Season and keep warm over low heat.
  4. Serve salmon steaks over a bed of vegetable julienne and, if desired, garnish with diced tomatoes.
MENU Plaisirs maraîchers - 2006

produits utilisés

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