THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
July 24, 2018
Salmon with an Almond, Parsley and Lemon Crust
4 salmon fillets
1/2 cup blanched almonds
1/4 cup fresh parsley, chopped
zest of 1 lemon
1/2 teaspoon salt
Pre-heat the oven grill to 220ºC.
Finely chop the almonds using a knife. Alternatively you could pulse them in a food processor until course.
In a small bowl, mix the almonds with the parsley, lemon zest and salt.
Heat a heavy bottomed frying pan with a little olive oil to a medium heat.
Add the salmon fillets, skin side down.
Lower the heat and allow to cook gently for 15 minutes, until the skin is crispy and the salmon almost cooked through.
Carefully top the fillets with the crust mixture and place under the grill in the oven for 5 - 10 minutes, until the almonds are toasted and golden.
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