- Serves 4
- Time 25-35 minutes
Ingredients
4 x 150g salmon fillets, skin off
1-2 tbsp. olive oil
salt and pepper
Nut Crust
½ cup MyOrganics macadamias
½ cup MyOrganics pistachios
¼ cup parsley, chopped
Olive oil
1 tbsp lemon zest
Salt and pepper
Puree
½ cup MyOrganics walnuts
1 garlic clove, crushed
2 red capsicums
1 tbsp. lemon juice
1 tbsp. lemon zest
salt and pepper to taste
½ tsp. smoked paprika
½ tsp. cumin, ground
1-2 tsp. pomegranate molasses
Method
Preheat oven 180C.
To make the puree, chargrill capsicum over an open flame or place in the oven until blackened, remove skin and seeds. In a food processor, combine all of the ingredients, season to taste.
Blend nuts with salt and pepper, lemon zest, parsley and olive oil. Lay the salmon skin side down on baking paper in a baking dish. Spoon a generous amount of the nut mixture on the salmon, covering well.
Place fish in the oven at 180C until cooked to liking.
Serve crusted salmon with walnut capsicum puree and simple green salad.
Health tip: capsicum is a rich source of vitamin C, when eating vitamin C alongside iron, the vitamin C aids iron absorption.
