Salmon with Nut Crust & Zingy Lime Dressing

Overview

  • 40 min
  • Serves 8
  • Easy

Ingredients

Salmon

1.25 kg side of salmon with skin on, pin bones removed

Salt and freshly ground black pepper

¾ cup Natural Almonds, roughly chopped

¾ cup Natural Cashews, roughly chopped

Zingy Lime Dressing

Juice of 3 limes

1 long red chilli, very finely chopped

2 tbsp fish sauce

1 tbsp sesame oil

3 tbsp Sesame Seeds, toasted

To Serve

1/3 cup chopped fresh coriander or parsley, as preferred

Extra limes, halved, to serve

Instructions

1

Preheat oven to 190°C. Place salmon, skin-side-down, on a large, flat oven pan lined with non-stick baking paper. Season well with salt and pepper. Scatter and then press nuts on top, to form a thick crust.

2

Bake salmon for 15 minutes for medium or 20-25 minutes for well done. Keep an eye on the nut crust and if it is getting too dark then cover with foil, if necessary. Remove salmon from the oven.

3

Place dressing ingredients in a small lidded jar and shake well to combine.

4

Pour dressing over salmon, scatter with coriander or parsley, and serve with extra limes on the side, to squeeze over.

5

Salmon can be served hot or refrigerated until cold.

Created by Julie Le Clerc