Three-Seed, Parmesan and Walnut-Crusted Salmon
Photography Josh Griggs.
Adding a super healthy topping over a lovely tart base helps cut through the richness. My preference is to serve the salmon chilled.
Serves: 8–10
INGREDIENTS
1 kilogram (approx) skin-on salmon fillet, bones removed
1 tablespoon Dijon mustard
1 tablespoon horseradish sauce
sea salt and ground pepper
Crust
½ cup walnut pieces, roasted and roughly chopped
¼ cup puffed quinoa
¼ cup puffed amaranth
½ cup freshly grated parmesan
¼ cup chopped parsley
2 tablespoons chia seeds
good pinch chilli flakes
1 tablespoon olive oil
METHOD
Preheat the oven to 210°C fan bake.
Place the salmon skin-side down on a lightly greased piece of baking paper on a large baking tray. Season with salt and pepper. Spread the combined mustard and horseradish sauce over top.
Crust: Combine all the ingredients, except the oil, in a bowl. Stir in the oil to lightly coat everything. Loosely pile on top of the salmon, then roast for about 10 minutes until lightly golden and the salmon is cooked to your liking. Serves 8–10.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.