Baked Wild Salmon Fillets with Walnut Crust
Ready in: 1 hour
Yield: 4 servings
For the salmon fillets
17.6 oz (500 g) salmon fillets
1 lemon (zest + lemon juice)
sunflower oil (for frying)
1. Wash the lemon in hot water, then pat dry with kitchen paper. Zest the lemon. Then, cut the lemon in half and squeeze the juice into a small bowl.
2. Rinse the salmon fillets under cold water. Pat them dry with kitchen paper. Heat 1-2 tablespoons of sunflower oil in a large non-stick frying pan over medium heat. When hot, add the salmon fillets and cook for 1 minute on each side. Season with salt, then drizzle over with the lemon juice. Transfer them to a plate and set aside.
For the walnut crust:
2 tablespoons butter
1 red chili pepper
1.8 oz (50 g) whole-grain bread crumbs
1.4 oz (40 g) walnuts
1 sprig fresh rosemary
1. Process the walnuts in a food processor or blender. Wash the chili pepper and rosemary. Pat them dry with kitchen paper. Cut the chili pepper in half and discard the white membranes. For a less spicy flavour, scrape out the seeds. Cut the chili pepper into cubes. Remove the leaves from the rosemary sprig and roughly chop them.
2. Heat the butter in a non-stick frying pan. Once sizzling, add the chili, rosemary, lemon zest, walnuts and whole-grain bread crumbs. Cook for about 1 minute, stirring often. Transfer the mixture into a bowl.
3. Pat on the crust in a thick even layer on the salmon fillets.
For the couscous:
10.9 oz (310 g, without the thick stalks) romanceso broccoli
5.3 oz (150 g) couscous
4.4 oz (125 g) mozzarella cheese
Optional: 1 pinch of ground cinnamon
1. Cut the romanesco broccoli florets from the thick stalks, leaving 1-2 cm of stalk attached to the florets. Rinse them with cold water. Bring a medium-sized pot of salted water to a boil. Add the romanesco florets and cook for about 2 minutes. Drain and set aside.
2. Meanwhile, grate the mozzarella cheese.
3. Rinse the couscous thoroughly in cool water. Drain well and transfer to a bowl. Pour over with boiled water, only until the couscous is covered. Let the mixture stand until the water is absorbed, for about 2 minutes. Drain the couscous in a colander.
4. Heat 1 tablespoon of sunflower oil or butter in a large non-stick frying pan over high heat. Add the couscous and romanesco broccoli. Season with salt and ground cinnamon to taste. Cook for 1 minute, stirring often. Remove the mixture from the pan and set aside.
Arranging the dish:
1. Preheat the oven to 390 °F (200 °C).
2. Transfer the couscous mixture to a long rectangular or oval baking dish. Sprinkle over with the mozzarella cheese. Arrange the salmon fillets on top.
3. Bake in the oven until golden brown, about 20-22 minutes. After about 10 minutes, cover the salmon fillets with cooking foil to prevent the crust from getting burned.
Energy: 594 kcal / 2486 kJ
Fat: 29,5 g
Carbohydrates: 40 g
of which sugars: 2,4 g
Protein: 41,6 g
Fibre: 4,5 g