ingredients
4 x 200 gram pieces salmon, skinned and pin bones removed
Dijon mustard
Crust
50 grams pistachios
1/2 cup flat-leaf parsley, roughly chopped
1 tablespoon ground cumin
zest of 1 lemon
2 cloves garlic, crushed
1 cup fresh, white breadcrumbs
1 tablespoon olive oil
Salad
300 grams asparagus or slim green beans
100 grams snow peas
1 cup edamame beans*
3 medium zucchini
3 spring onions
Dressing
1/4 cup packed basil
2 cloves garlic, crushed
2-3 tablespoons lemon juice
1/2 cup olive oil
sea salt and freshly ground pepper
Method
Crust: Place all the ingredients, except the olive oil, in a food processor and pulse to combine. Tip into a bowl. Season and using your fingertips, rub in the olive oil.
Spread the presentation side of each piece of salmon with a little mustard. Spoon the crumb mixture evenly over the top. Cover and refrigerate if preparing it ahead.
Preheat the oven to 200°C. To cook, lay the fish on a lined baking tray and roast for 5-8 minutes or until cooked to your liking.
Salad: Blanch the asparagus, snow peas and edamame beans separately in boiling salted water. Remove to a bowl of iced water as they are cooked. Drain and dry on kitchen towels.
Slice the zucchini and spring onions thinly on the diagonal. Combine all the salad ingredients in a large bowl.
Dressing: Blend all the ingredients in a food processor until smooth. Season and add to the vegetables, turning to coat.
To serve: Divide the salad and fish between serving plates and garnish with lemon.
* Edamame beans: can be bought frozen from Asian supermarkets. They come either podded or in their shells and are sometimes labelled as soy meat. Use podded beans for this recipe.
