Ingredients
Serves 4
- 1 kg side of salmon, skin on
- 1 ½ tbsp dijon mustard
- 1 bunch thyme, leaves picked
- 100g hazelnuts
- Pinch chilli flakes
- ½ tsp fennel seeds
- Sea salt & black pepper
- Zest and juice of ½ orange
- Zest and juice of 1 lemon
- 2 tbsp olive oil
To Serve:
- Boiled potatoes, purslane or rocket salad
Method
- Preheat the oven to 200C. Line a baking tray with baking paper.
- Place the salmon on the tray and brush with the mustard.
- Place the hazelnuts in a food processor and blitz till almost full ground. Then add the thyme, chilli flakes, citrus zest, fennel seeds and a generous pinch of salt. Blitz till it resembles fine breadcrumbs.
- Pour the crumbs over the fish and pat it all onto the salmon to ensure it is fully coated.
- Bake for 20 minutes until the salmon is cooked through and the crumbs are golden. It should flake easily in the thickest part once cooked.
- To make the dressing mix the lemon and orange juice with the olive oil and season to taste with salt and black pepper. Drizzle the dressing over the salmon once served.
