Hazelnut and citrus salmon

Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins

Ingredients

  • 1kg side of salmon, skin on
  • 1½tbsp Dijon mustard
  • 1 bunch thyme, leaves picked
  • 100g hazelnuts
  • Pinch chilli flakes
  • ½tsp fennel seeds
  • Sea salt and black pepper
  • Zest and juice of ½ orange
  • Zest and juice of 1 lemon
  • 2tbsp olive oil
  • To serve: Boiled potatoes, purslane or rocket salad
  •  

1 Preheat the oven to 200 degrees. Line a baking tray with baking paper.

2 Place the salmon on the tray and brush with the mustard.

3 Place the hazelnuts in a food processor and blitz till almost fully ground. Then add the thyme, chilli flakes, citrus zest, fennel seeds and a generous pinch of salt. Blitz till it resembles fine breadcrumbs.

4 Pour the crumbs over the fish and pat it all onto the salmon to ensure it's fully coated.

5 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.

6 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 and serve.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer