Nut Crusted Baked Salmon with Walnut & Roast Capsicum Puree
Nut Crusted Baked Salmon with Walnut & Roast Capsicum Puree
Dish out this fast and healthy salmon recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Baking
  • Yield 4 servings
As seen on Good Chef Bad Chef
Ingredients
  • 4 x 150 grams salmon fillets, skin off
  • 1-2 tablespoon olive oil
  • Salt and pepper
  • Nut Crust:
  • ½ up macadamias
  • ½ cup pistachios
  • ¼ cup parsley, chopped
  • Olive oil
  • 1 tablespoon lemon zest
  • Salt and pepper
  • Puree:
  • ½ cup walnuts
  • 1 garlic clove, crushed
  • 2 red capsicums
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Salt and pepper to taste
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin, ground
  • 1-2 teaspoon pomegranate molasses
Method
  1. Preheat oven 180C.
  2. To make the puree, chargrill capsicum over an open flame or place in the oven until blackened, remove skin and seeds. In a food processor, combine all of the ingredients, season to taste.
  3. Blend nuts with salt and pepper, lemon zest, parsley and olive oil. Lay the salmon skin side down on baking paper in a baking dish. Spoon a generous amount of the nut mixture on the salmon, covering well. Place fish in the oven at 180C until cooked to liking.
  4. Serve crusted salmon with walnut capsicum puree and simple green salad.
  5. Health tip: capsicum is a rich source of vitamin C, when eating vitamin C alongside iron, the vitamin C aids iron absorption.

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