Ingredients
- 4 salmon fillets (approximately 180 grams each)
- 1 tablespoon Dijon mustard
- 1/4 cup pine nuts
- 1/4 cup blanched almonds
- 1/2 tablespoon coriander seeds, crushed
- Zest and juice of 1/2 lemon
- 1 1/2 tablespoons extra virgin olive oil
- Small handful of fresh parsley, chopped
Method
- Preheat oven to 200 degrees Celsius
- Place the salmon fillets skin-side down on a lined baking tray
- Spread each piece with a layer of mustard
- To make the crust: grind the coriander seeds in a mortar and pestle
- Chuck the almonds and pine nuts into a food processor and pulse a few times to a rough crumble
- Put the nut crumble in a bowl and mix with the seeds and all the remaining ingredients
- Press mixture evenly on top of each fillet, sticking it on to the mustard
- Bake for 15 minutes
Serves 4
Recipe from Smith St Paleo
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