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Almond-crusted salmon


  • 1 eschalot, finely chopped
  • 1 garlic clove, crushed
  • grated zest 1 lemon
  • 1/3 cup almond and pine nut mix
  • (see tip)
  • 1 tablespoon chopped dill
  • 1 tablespoon olive oil, plus
  • 1 tablespoon extra
  • 1 red onion, finely sliced
  • 4 salmon fillets, trimmed (see tip)
  • rocket leaves, pan-fried potatoes,
  • lemon wedges, to serve
  • Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup

Almond-crusted salmon

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Preheat grill on high. Line an oven tray with baking paper.

Using a mortar and pestle (see tip), combine eschalot, garlic, lemon and a pinch of salt and pound until paste forms. Add nuts, pounding until roughly crushed. Stir in dill and oil.

Arrange onion on tray and drizzle with extra oil. Place salmon on onion and sprinkle each with nut mixture, pressing on slightly.

Grill on high for 8-10 minutes, until fish flakes easily and topping is golden.


Whisk all ingredients together in a jug. Serve fish on a bed of rocket, with potatoes, lemon wedges and a drizzle of dressing.

Cook's tip

- This nut mix comes in packets. If unavailable, use half pine nuts and half slivered almonds.

- Firm, white-flesh fish can be used instead of salmon – try blue-eye trevalla or ling.

- If you don’t have a mortar and pestle, use the small bowl of a stick blender. Place ingredients in bowl and pulse to get desired consistency.

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