A foolproof fish dish for weekend lunch entertaining
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Ingredients
- 1 organic egg white, beaten
- 60 g finely chopped toasted hazelnuts
- 1 tsp. dried basil
- 2 wild-caught salmon steaks, skin on
- Large pinch of sea salt
- Freshly ground black pepper, to taste
- 25 g almond meal
- 2 tbsp. extra virgin olive oil
- Crunchy green salad, to serve
- Lemon cheeks, to serve
Directions
- Preheat the oven to 200°C/Gas mark 6) and line a baking tray with baking paper. Whisk the egg white and one tablespoon water together in a bowl.
- In a separate, shallow bowl, combine the hazelnuts and basil. Season the salmon fillets with salt and pepper. Coat the flesh side of the fillets with the almond meal, brush with the beaten egg white and then dip into the hazelnut and basil mixture.
- Heat the olive oil in a large frying pan over medium heat and carefully lift the salmon into the pan, nut side down. Seal the salmon steaks for two minutes. Using a spatula, carefully turn the salmon and cook for a further two to three minutes.
Remove the salmon from the pan and place on the prepared baking tray. Cook in the oven for 10 minutes.Remove from the oven and serve with a crunchy green salad and lemon cheek.
Recipe: Eat Yourself Beautiful, by Lee Holmes
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