Salmon with Balsamic Caramel Crust and Belgian STOEMP


‘Stoemp’ is a dish you will only find in Belgium! It’s a rich potato mash with chunky pieces of one kind of vegetable blended in. Usually restaurants would use carrots, green beans or broccoli.
It started as a peasant’s dish, topped with sausage and rich gravy. Today it’s a very trendy dish, served in many restaurants in Brussels and through the country. Some restaurants make it really high end, even with lobster, grey shrimps and fresh herbs.
This is my twist on it.


Serves 2.

What do you need?

• 2x 150 gram salmon filet
• 1 tbsp. balsamic glaze (Crème de Balsamic)
• 1 tbsp. freshly chopped coriander
• A pinch of black pepper
• 1 tbsp. olive oil
• 1 lemon

For the marinade:
• 3 tbsp. Teriyaki sauce
• 1 tbsp. Soy sauce
• 1 tbsp. sesame oil

For the ‘stoemp’:
• 1 kg potatoes
• ½ broccoli
• 2 tbsp. butter
• A pinch of salt
• A pinch of pepper
• A pinch of nutmeg
• 1/3 cup semi-skimmed milk


In a bowl, combine the ingredients for the marinade. Stir.
Marinade the salmon for 30 minutes in the fridge.

Chop the coriander.
Peel the potatoes and steam them until soft. This will take approximately 20 minutes.
Clean the broccoli and steam until tender.
In a food processor, (ideally in a Thermomix on 80°C), mash the potatoes. Add butter, pepper, salt, nutmeg and milk.
Blend. Add the broccoli. Blend. To your own taste, blend shortly for a more chunky result or long for a creamy kind of mash. Taste. Add more pepper and salt if necessary.
Put the stoemp aside and keep warm.

Take the salmon out of the fridge.
Heat a grill pan with some olive oil.
Grill the salmon on a high heat, skin side down, for 1-2 minutes.
Spread 1 tbsp. of balsamic glaze over the top of the salmon.
Flip the salmon. The balsamic glaze will caramelize. Let it grill for another 1-2 minutes. Depending on how rare you like your salmon. If you want it cooked through, give it a few minutes more.
Sprinkle with black pepper.

Take 2 plates.
Spread the ‘stoemp’ in the middle and place the salmon fillets on top.
Sprinkle with the coriander and decorate with a lemon.


© Magali Schockaert and, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and with appropriate and specific direction to the original content.

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