ALMOND CRUSTED SALMON WITH ASIAN INSPIRED SALAD
Serves 4
Gluten free : Dairy Free
4x 140g salmon fillets
¾ cup Mandole Orchard Natural Almonds
4 tbsp finely chopped coriander + extra for serving (opt)
1 tbsp extra virgin olive oil
2 tsp tamari or soy
1 tsp honey
4 cups roughly torn kale leaves
1 tbsp lemon juice
300g snow peas, trimmed and sliced thin
3 Asian shallots, sliced thin, lengthways approx 5cm
250g cherry tomatoes, halved
Pinch chilli flakes (opt)
Salt and pepper to taste
Dressing:
3 tsp tamari or soy sauce
3 tsp sesame oil
1 ½ tbsp extra virgin olive oil
¾ tsp dijon mustard
1 tbsp honey
1 ½ tsp lemon juice
½ -1 tsp freshly grated ginger
Heat oven to 180C. Chop Mandole Orchard Natural Almonds with coriander to form a crumb or alternatively use a blender to blitz briefly for a finer crumb. Combine with olive oil, tamari / soy and honey in a bowl and mix. Lay salmon fillets into a lined baking dish, and coat the top of each fillet with the almond crumb. Cook in the oven for 12-15 minutes. Whilst the fish cooks prepare the salad. Combine kale and lemon juice in a bowl, and massage with hands to coat the kale, then set aside. Ensure all other veggies are chopped and ready for plating. Whisk the ingredients for the dressing together in a bowl and set aside. Once the salmon is cooked, arrange half the kale and snow peas over a serving platter, then place the salmon fillets around the platter and repeat with the remaining greens. Top with the shallots, cherry tomatoes and a pinch of chilli flakes if desired. Season with salt and pepper, then drizzle the dressing all over the salad ingredients and serve.
