Crumbed Salmon with Cannellini Bean Salad
Perfect for entertaining this panko and almond-crusted salmon is an absolute show-stopper. Served alongside a refreshing radish, rocket and cannellini bean salad. All your guests will be asking for the recipe.
Ingredients
- Crumbed Salmon
3/4 cup Chantal Organics Turmeric Tamari Roasted Almonds- Large handful parsley leaves
- ¾ cup panko breadcrumbs
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 kg whole salmon fillet
- 2 Tbsp Dijon mustard
- Chantal Organics Extra Virgin Olive Oil
- Pepper
- Salad Dressing
- 1/4 cup Chantal Organics Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 1 Tbsp honey
- Juice of 1 lemon
- Salt and pepper to taste
- Cannellini Bean Salad
- 3 cups fresh rocket or salad leaves
- 2 cans Chantal Organics Cannellini Beans
- ¼ red onion, finely diced
- 2 radishes, thinly sliced
- ½ cucumber, diced
- ¼ cup grated parmesan
- Large handful parsley leaves
- Lemon wedges to serve
instructions
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Step 1.
To prepare the crumbed salmon, preheat your oven to 180°C bake.
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Step 2.
Place the turmeric tamari roasted almonds and parsley in a food processor and pulse until finely chopped.
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Step 3.
Add the panko, garlic and lemon zest. Season with pepper and pulse a few times to combine.
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Step 4.
Place the salmon on a lined baking tray and brush with Dijon mustard.
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Step 5.
Press the almond crumb on top, then drizzle lightly with extra virgin olive oil. Bake for 20-25 minutes or until cooked to your desire.
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Step 6.
Combine all the salad dressing ingredients in a medium bowl and whisk until well combined. Season with salt and pepper.
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Step 7.
Add all the salad ingredients to a large bowl, pour over the salad dressing and toss to combine.
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Step 8.
Transfer the salad to a large serving platter or plate and serve alongside the crumbed salmon. Serve with lemon wedges.
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Note
Omit the parmesan in the salad and use gluten free bread crumbs instead of the panko for a gluten and dairy free version!
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Chantal Organics Products used
