Poached Salmon on a bed of Brussels Sprouts purée – Respect Food

Poached Salmon on a bed of Brussels Sprouts purée

Any time you have leftover Brussels Sprouts in the fridge, from a Christmas dinner or everyday cooking, you can use it to make the already delicious salmon even more delicious and prevent waste at the same time.
*Inspired by Grundig's Respect Food Campaign in partnership with Food for Soul.

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40 Min.
Chefs Special


200g salmon
For the Brussels sprouts purée
10 small size Brussels sprouts
Half of a medium-sized carrot
Half of a medium-sized onion
1 garlic clove
1 celery stick
2 bay leaves
2 tbsp olive oil
150ml milk
Salt and pepper
For the vegetable broth
Half of a medium sized carrot
Half of a medium sized onion
4-5 sprigs of parsley
3-4 ball black pepper, ungrounded
Recipe for the orange sauce
1 tsp balsamic vinegar
Half tsp dijon mustard
6 tbsp olive oil
Salt and pepper


Boil a liter of water in a pot. Add in roughly chopped carrots, parsley, and ungrounded black pepper and cook them all at a simmering temperature. Once its cooked keep warm.

Chop all the vegetables. Heat a little olive oil to a pan and add the onion, carrots, Brussels sprouts, celery sticks, and garlic, saute until they start to brown, for about 15-20 minutes. Once nicely browned, add the milk and bring the temperature down. Add the bay leaves, salt, and pepper until the vegetables soften up. Once they have, take out the bay leaves and put all the ingredients through a blender for about 2 minutes and set aside at low temp to keep lukewarm.

Add all the ingredients to a bowl and mix well until everything is well blended.

Cook the salmon in the vegetable broth for about 12 minutes.

Prepare the Brussels sprout puree on the plate like a bed, and plate the salmon on top. Drizzle the orange sauce to your taste. Enjoy.