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Fennel & Almond Crusted Salmon |
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| Serves 4 - 6 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
500g - 600g side of fresh salmon, skin on, trimmed and pin boned
1 tbsp Dijon mustard
40 - 50g panko breadcrumbs
25 - 30g blanched almonds, whizzed in a food processor until
coarse
20g Parmesan, finely grated
1/2 tbsp fennel seeds, lightly crushed
Finely grated zest of 1/2 lemon
1 tbsp each of fresh tarragon & parsley, finely chopped
2 tbsp olive oil, plus extra to grease
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Serve with Soured cream potato salad |
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Preheat oven to 190C/ Fan
170C/ Gas 5. Place teh salmon, skin side down, in a large
roasting tin lined with baking parchment and lightly
oiled. Brush with mustard to coat.
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In a bowl, mix together the
breadcrumbs, almonds, Parmesan, fennel seeds, lemon zest,
chopped herbs, olive oil and some seasoning. Spread evenly
over the salmon, pressing gently so that it sticks.
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Roast in the oven for 20 - 30
mins until just cooked through - the time will vary
depending on the thickness of your fillet, so check
regularly from 20 mins.
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Serve with
soured cream potato salad.
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DAILY
DINNERS 
