Almond-Crusted Salmon
Almond-Crusted Salmon



  • 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
This recipe pairs perfectly with the Eddie McDougall Rosato Rosé 2017 from King Valley, Australia.

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