Salmon with Crispy Crust and Baby Potatoes
---
INGREDIENTS
For the Salmon
- • --- 1 whole salmon fillet (approx. 1 kg), skin on, cleaned
- • --- 1 teaspoon (8g) salt
- • --- ½ teaspoon black pepper
For the Crust
- • --- 2/3 cup (90g) pistachios, coarsely ground
- • --- ½ cup (50g) Parmesan cheese, grated
- • --- 1 cup (65g) breadcrumbs from stale country bread or panko (Japanese breadcrumbs)
- • --- ½ cup (25g) parsley, finely chopped
- • --- 1 ½ tablespoons (6g) dill, finely chopped
- • --- 1 teaspoon (3g) lemon zest
- • --- 1 ½ tablespoons (3g) fresh oregano, finely chopped
- • --- 1 tablespoon (20g) Dijon mustard
- • --- 2 tablespoons (40g) honey
- • --- 2 tablespoons (20ml) olive oil
- • --- 4 tablespoons (30ml) lemon juice
For the Baby Potatoes
- • --- 1 kg baby potatoes
- • --- 4 tablespoons (40ml) olive oil
- • --- 2 cloves garlic, grated
- • --- 1 teaspoon (8g) salt
- • --- ½ teaspoon black pepper
- • --- 5-6 sprigs fresh thyme
- • --- 3-4 sprigs fresh oregano
- • --- ½ cup (125ml) water
METHOD
- 1. Preheat the oven to 200°C on fan mode. Wash the baby potatoes thoroughly and cut them in half. Place them in a large baking tray along with the olive oil, garlic, salt, pepper, and the leaves from the thyme and oregano. Mix well so they are evenly coated. Pour the water into the tray and bake the potatoes for 20 minutes.
Meanwhile, prepare the crust:
- 1. In a bowl, combine the pistachios, Parmesan, breadcrumbs (it's best to grind them the day before so they dry out), parsley, dill, lemon zest, and oregano. Mix well. In a second bowl, mix the mustard, honey, olive oil, and lemon juice. Combine the two mixtures well. Remove the baking tray from the oven.
- 2. Push the potatoes to the sides and place the salmon fillet, skin-side down, in the center. Lightly pat the surface of the salmon dry with paper towels and season with salt and pepper. Spread the crust mixture evenly over the salmon and press lightly with your hands or a spoon to ensure it adheres well. Bake for 25-30 minutes, depending on the thickness of the salmon. Remove from the oven and let the salmon rest for 5 minutes. Serve with the baby potatoes.
