Name: Crumbed Christmas salmon
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1.5-2kg side of New Zealand salmon; 2 tablespoon mustard; 1/2 cup pine nuts; 1 1/2 cup fresh white breadcrumbs; 1/2 cup parsley, chopped; zest of 1 large lemon; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1/4 cup olive oil; 1/2 cup pomegranate seeds and a small handful of freshly torn parsley, to garnish; lemon wedges, to serve

Crumbed Christmas salmon

Every so often, the family asks for something other than turkey for Christmas and with a third of the family non-meat eaters who will eat fish, this recipe of Nici Wickes is the answer.

Serves 10

Cook

30M

Ingredients

1.5-2kg side of New Zealand salmon

2 tablespoon mustard

1/2 cup pine nuts

1 1/2 cup fresh white breadcrumbs

1/2 cup parsley, chopped

zest of 1 large lemon

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 cup olive oil

1/2 cup pomegranate seeds and a small handful of freshly torn parsley, to garnish

lemon wedges, to serve

Method

1.Preheat oven to 150°C. Line an oven tray with baking paper (twisted at the corners to catch any cooking juices) and place the salmon on it. Spread with the mustard.

2.In a bowl, mix the pine nuts, breadcrumbs, parsley, lemon zest, seasonings and oil. Spoon over the salmon to cover. Bake for approximately 30 minutes.

3.Transfer the salmon to a large serving platter and gently slide the paper from underneath it. Garnish with pomegranate seeds and parsley. Serve with plenty of lemon wedges.

Boning salmon is very satisfying, I find, and the easiest instrument to do this with is a pair of sterilised pliers. You’ll find about 17-20 bones and they’re easy to find by running your fingers from the thick end of the fillet.
Note

Nici Wickes

Ingredients

Method

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