Baked Maple Salmon Fillet with Pumpkin Seed Crust

 Serves   2

2pc  salmon fillet , boned and skinned(120gr each)
1 tbsp.  olive oil
1 tsp butter
1 tbsp. maple syrup
3 tbsp. pumpkin seeds, crushed
½  tsp. cumin, ground
¼  tsp. coriander, ground
1 pinch cayenne pepper
¼ tsp salt
¼ tsp black pepper

1.   Turn the oven to 380°F.
2.   In a small bowl, combine the pumpkin seeds with cumin, coriander, cayenne, salt and pepper. Set aside.
3.  Heat up a small frying pan with the olive oil and butter. In the meantime, season the salmon fillet with a little pinch of salt and black pepper.
4.  When butter turn lightly nutty in color, place the salmon fillet face down and cook for about 1 minute or until just seared and lightly brown.
5.  Turn the fillets over and brush each top the maple syrup.
6.  Pack the seed crust mix on each salmon fillet and place in the oven for about 6-8 minutes or until just cooked.
7.  In the meantime, prepare the green soup as per recipe below.
8.  Serve the salmon with a few spoons of the sou[p and garnish with a little bouquet of arugula tossed in pumpkin seed oil.

Fresh herb soup

As featured in our MADE IN FRANCE Hands-On Cooking class!

Serves 2-4

2 tbsp. olive oil
½ small leek, chopped (light green ok)
¼ tsp. sea salt
¼ tsp. white pepper, ground
250 ml chicken or vegetable stock
50 ml green sweet peas
250 ml  spinach leaves, packed
125 ml  arugula greens, packed
125 ml mixed cilantro leaves, mint leaves, basil leaves, packed

1. Heat up the olive oil in a saucepan on medium heat. Add the leek, salt and pepper.
2. Cook gently for 1 minute (do not brown).
3. Add the stock and bring to a quick boil. Add the green peas and bring back to a quick boil. Add all the remaining greens, mix well and remove from the heat immediately.
4. Using a Vitamix blender, pulse the soup to a fine and smooth consistency.
5. Strain through a sieve if necessary.
6.  Transfer in a bowl and serve with the baked salmon fillet in  pumpkin seed crust.