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Ingredients
Method
- 2 tbsp whole almonds
- Handful of fresh parsley
- 50g breadcrumbs
- 2 tbsp olive oil
- Salt and pepper
- 1 tsp horseradish sauce and mustard, mixed
- 150g fillet salmon, skinned
- Buttered spinach, cooked, to serve
- Make your crust by putting the almonds, breadcrumbs, parsley, a dash of olive oil, and plenty of seasoning into a blender, and pulsing until a blended mixture is created. Spread the mustard and horseradish all over your salmon fillet, then roll in the breadcrumb mixture.
- Heat the olive oil in a frying pan, and then pan fry your fish for 3-4 minutes on each side. Serve on a bed of wilted buttered spinach, and enjoy!
30 mins
1 serving
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