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Home : Recipes : Grilled Salmon with Jerusalem Artichoke Purée

Grilled Salmon with Jerusalem Artichoke Purée

The festive dish can also be prepared on the grill! This recipe takes a little time, but it's well worth it. Not just for the guests' praise – but definitely for the delicious flavor! All our recipes are sourced from godfisk.no

Photo: Tom Haga

  • Time required: 60 min
  • Difficulty Level: Advanced

Ingredients

Jerusalem artichoke purée

Walnut and Mushroom Oil

Serve with

Method

  • Cut the salmon into serving portions, and rub with walnut oil, salt, and freshly ground white pepper.
  • Place the salmon on the grill with the flesh side down, cover with a lid, and grill until the skin can be easily pulled off the fillets, about 1 minute.

Jerusalem artichoke purée

  • Peel the Jerusalem artichokes, cut into rough pieces, and cook until tender in unsalted water.
  • Bring the cooking cream to a boil.
  • Process the Jerusalem artichokes in a food processor until smooth, blending with boiling cream until the purée has a firm consistency.
  • Season with salt and pepper to taste.

Walnut and Mushroom Oil

  • Cut the mushrooms into cubes.
  • Toast the walnuts in a dry frying pan until golden, then sprinkle with a little salt.
  • Cut each walnut half into four pieces.
  • Sauté the mushrooms in sunflower oil in the same pan used for the walnuts.
  • Add walnut oil and walnuts, then season with salt and pepper.

Serving

  • Serve the grilled salmon with Jerusalem artichoke purée, walnut and mushroom oil, and fresh salad.

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