We present to you this tasty recipe of Almond-crusted salmon. This nutrient-packed recipe is a delicious and easy midweek meal option.
4 tbsp whole blanched almonds
1 tsp dried seaweed flakes
2 salmon fillets, about 140 g each
1/2 lemon, juice
2 tsp honey
sea salt and freshly ground black pepper
For the cauliflower purée:
1 small cauliflower
200ml Chicken Broth
1 tsp thyme leaves
1 generous knob of butter
Preheat the oven to 180˚C – Gas Mark 4.
Firstly crush the almonds, then add the seaweed flakes and season with salt and pepper
Place two large sheets of aluminum foil on the work counter. Put the salmon fillet in the center of each piece of foil. Squeeze the lemon juice over them. Smear a teaspoon of honey over the top of each fillet of salmon and then press the crushed nuts on top of to form a crust. Wrap the foil around the sides of the salmon fillet, leaving the top open so the crust can toast in the oven. Bake in the oven for 25–30 minutes until the salmon fillet is cooked through.
Meanwhile, make the cauliflower purée. Discard the tough outer leaves and then cut into pieces. Break the cauliflower into florets and roughly chop the stalk. Bring the broth to the boil in a large pan, then add the thyme and cauliflower, and cook over low heat for 15–20 minutes until the cauliflower is tender. Transfer to a food processor and blend it until becoming smooth. Return to the pan, stir in the butter and cook over low heat. Season with salt and pepper.
Divide the cauliflower purée between plates. Take the salmon fillet out of the parcels and place on top of the cauliflower purée. Season with a little extra pepper and parsley for decoration.