recipes
Coconut crusted Salmon on thyme and garlic mash
2021-04-03
Ingredients
- 1 burger bun or 5 slices French toast
- 80g butter, melted
- 80g desiccated coconut (Lamb brand)
- 1 tsp orange zest
- 2 x 150g salmon fillets
- 1 tbsp. olive oil
- 2 medium sized potatoes, peeled and diced
- 4 gloves garlic
- 1 tsp thyme leaves
- 50ml cream (Benna)
- 1 red onion, finely sliced
- ½ red chill, finely chopped
- 8pcs frozen broccoli florets
- 1 tbsp. sun-dried tomato paste
Method
Blitz the bread into breadcrumbs then mix in the butter, coconut and orange zest. Season well with salt and pepper. Place the salmon fillets onto a baking tray and press on the prepared crust firmly. Drizzle with a little olive oil and bake in the oven at 200°C for 8-10 minutes. Meanwhile, cooked the potatoes in salted boiling water until softened. Sauté the chopped garlic in another pan until lightly browned with a little olive oil then add the thyme leaves, cream and simmer to thicken. Mash the cooked potatoes and mix in the thyme cream mixture. In another pan, sauté the sliced onion with the chili and a little olive oil until browned. Add the broccoli florets, sun-dried tomato paste and toss together, cooking for 3-4 minutes. To serve, spoon the creamy potatoes onto the base of 2 deep plates and arrange over the broccoli. Lay the crusted salmon on top and serve immediately.
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