Walnut Crusted Salmon
with Rosemary Sweet Potato
- Eggs
- Walnut
- Wheat
- Gluten
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Gluten
- Crustaceans
- Fish
- Molluscs
Ingredients
1
Rocket
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1
Garlic
1 sachet
Mediterranean Spice Blend
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
2
Sweet Potato
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Cucumber
1
Carrot
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 1cm chunks. Pick and finely chop the rosemary leaves. Place the potato, 1/2 the rosemary, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potatoes are roasting, finely chop the garlic (or use a garlic press). Using a rolling pin or the base of a saucepan, crush the roasted almonds in their packet (or finely chop if you'd prefer!). In a small bowl, combine the garlic, almonds, salt, remaining rosemary and olive oil (1 tbs for 2 people / 2 tbs for 4 people).
Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second oven tray lined with baking paper. Spoon the almond mixture over the top of the salmon and gently press down so the crust sticks. In the last 8-12 minutes of the potato cooking time, place the salmon in the oven and bake until the salmon is just cooked through and the crust is slightly golden. TIP: It’s OK if some of the almond crust falls off!
While the salmon is cooking, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well.
Slice the cucumber into half-moons. Add the cucumber and rocket leaves to the bowl with the salad dressing and toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.
Divide the almond-crusted salmon, rosemary potatoes and salad between plates. Serve with a dollop of the dill & parsley mayonnaise and sprinkle any remaining almond crust over the salad.
