Three-Seed, Parmesan and Walnut-Crusted Salmon
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.