Adding a super healthy topping over a lovely tart base helps cut through the richness. My preference is to serve the salmon chilled.
1 kilogram (approx) skin-on salmon fillet, bones removed
1 tablespoon Dijon mustard
1 tablespoon horseradish sauce
sea salt and ground pepper
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
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.