Roasted Salmon with Coffee Mousse
A golden, flaky salmon filet gets roasted to perfection and served alongside a rich, airy mousse powered by coffee and poor decisions.
Ingredients
For the Roasted Salmon:
- 2 salmon fillets 6 oz each
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 clove garlic minced
- ½ tsp paprika
- Salt and pepper to taste
For the Coffee Mousse:
- ½ cup heavy cream
- 2 tbsp brewed espresso or strong coffee
- ¼ cup dark chocolate chips
- 1 egg yolk
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- A pinch of salt because life needs it
Instructions
Roasted Salmon:
- Preheat oven to 400°F. Line a baking tray because scrubbing isn’t your passion.
- Mix olive oil, lemon zest, juice, garlic, paprika, salt, and pepper in a bowl.
- Rub this mix all over the salmon like you're apologizing for your past takeout habits.
- Place fillets skin-side down on the tray and roast for 18–20 minutes until flaky and fabulous.
Coffee Mousse:
- In a saucepan, melt chocolate with brewed coffee on low heat. Stir until smooth and whisper apologies to your arteries.
- Whisk egg yolk with sugar until it thickens slightly and stops judging you.
- Slowly stir warm chocolate into egg mix. Add vanilla and salt. Let cool slightly so you don't curdle your joy.
- Whip cream until soft peaks form. Fold gently into the chocolate mix like you're handling emotions.
- Chill mousse for at least 30 minutes before serving. Or eat it immediately and pretend it’s a warm pudding. No one's watching.
Notes
Nutritional Values (Per Serving)
Calories: 510Total Fat: 34g
Saturated Fat: 12g
Carbohydrates: 14g
Fiber: 2g
Protein: 35g
Vitamins & Minerals (Per Serving)
- Vitamin B12: 110%
- Vitamin D: 90%
- Iron: 14%
- Magnesium: 10%
- Potassium: 18%
Notes & Flavor Tips
- Add a dash of cayenne to the salmon rub for subtle chaos.
- Use cold brew instead of espresso for smoother mousse with fewer regrets.
- Zest orange instead of lemon if you’re feeling reckless.
- Garnish mousse with a dusting of cocoa and existential angst.
- Don’t skip the salt in the mousse—it’s the emotional depth of the dish.