Three-Seed, Parmesan and Walnut-Crusted Salmon
Photography by Josh Griggs.
Adding a super healthy topping over a lovely tart base helps cut through the richness. My preference is to serve the salmon chilled.
Serves: 8–10
INGREDIENTS
1 kilogram (approx) skin-on salmon fillet, bones removed
1 tablespoon Dijon mustard
1 tablespoon horseradish sauce
sea salt and ground pepper
Crust
½ cup walnut pieces, roasted and roughly chopped
¼ cup puffed quinoa
¼ cup puffed amaranth
½ cup freshly grated parmesan
¼ cup chopped parsley
2 tablespoons chia seeds
good pinch chilli flakes
1 tablespoon olive oil
METHOD
Preheat the oven to 210°C fan bake.
Place the salmon skin-side down on a lightly greased piece of baking paper on a large baking tray. Season with salt and pepper. Spread the combined mustard and horseradish sauce over top.
Crust: Combine all the ingredients, except the oil, in a bowl. Stir in the oil to lightly coat everything. Loosely pile on top of the salmon, then roast for about 10 minutes until lightly golden and the salmon is cooked to your liking. Serves 8–10.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!