Salmon is stacked with omega-3 unsaturated fats, which are significant for the construction of the mind and for heart wellbeing, as well. Give fish a connoisseur makeover with a nutty outside layer and present with a delicious two-veg crush.
Pecan-crusted salmon with cauliflower mash
12 Ingredients:
- 400g Desiree potatoes, stripped, cut into 4cm pieces (see note)
- 300g cauliflower, cut into florets
- 60ml (1/4 cup) skim milk, warmed
- 60g (1 cup) new white sourdough breadcrumbs
- 35g (1/4 cup) walnuts, finely hacked
- 2 tbsp hacked new mainland parsley
- 1 tbsp Dijon mustard
- 2 tsp honey
- 4 (around 125g each) skinless salmon filets
- Olive oil splash
- Steamed green round beans, to serve
- Steamed broccolini, to serve
3 Method Steps:
Stage 1
Cook the potato
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in a pot of bubbling water for 7 minutes. Add the cauliflower and cook for 8 minutes or until the potato and cauliflower are delicate. Channel and return to the dish. Add the milk and coarsely pound.
Stage 2
In the interim, preheat the broiler to 200°C. Line a baking plate with non-stick baking paper. Consolidate the breadcrumbs, walnut, parsley, mustard, and honey in a shallow bowl. Press 1 side of every salmon filet into the breadcrumb blend to cover. Put salmon on a pre-arranged plate. Gently shower with oil. Cook for 8 minutes for medium or until cooked as you would prefer.
Stage 3
Split pound between serving plates. Top with salmon. Present with beans and broccolini.
