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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.