recipes
Crusted salmon with Dijon and pistachio crust and potato puree
2025-02-14
Ingredients
For the salmon
1 large salmon fillet (2 portions)
2 tbsp Dijon mustard
5 tbsp fresh breadcrumbs
1 tbsp chopped fresh basil
Finely grated zest ½ lemon
2 tbsp grated Parmesan
2 tbsp chopped pistachios (Lamb brand)
1 tsp sweet paprika (Lamb brand)
2 tbsp olive oil (Borges)
You will also need
Fresh spinach salad
1 x 120g sachet potato puree (Lamb brand)
630ml milk (Benna)
1 knob butter (Benna)
Salt and pepper to taste
Method
Heat a pan with a little olive oil and sear the salmon on both sides for 2 minutes. Remove from the pan and brush all over with Dijon mustard. Next, make the crust by mixing together the breadcrumbs, basil, lemon, Parmesan, pistachios, paprika and season with salt and pepper. Add in the oil and mix together well to bind. Press this mixture onto the top of the fillets, place onto a baking tray and bake in the oven at 200`c for 8-10 minutes. Meanwhile, make the potato puree by heating up the milk till almost a boil with the butter, salt and pepper. Add in the potato sachet, whisk together well and allow to sit for a minute before whisking again. Serve the crusted salmon with the spinach salad and potato puree.
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