| | Pecan-crusted salmon with cauliflower mash
Pecan-crusted salmon with cauliflower mash
Pecan-crusted salmon with cauliflower mash 4.3-5 9
  • Calories: 1848 kj
  • Fat: 21g
  • Carbohydrates: 8g

How to Make:

  1. Cook the potato in a saucepan of boiling water for 7 minutes. Add the cauliflower and cook for 8 minutes or until the potato and cauliflower are tender. Drain and return to the pan. Add the milk and coarsely mash.
  2. Meanwhile, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the breadcrumbs, pecan, parsley, mustard and honey in a shallow bowl. Press 1 side of each salmon fillet into breadcrumb mixture to coat. Place salmon on prepared tray. Lightly spray with oil. Cook for 8 minutes for medium or until cooked to your liking.
  3. Divide mash among serving plates. Top with salmon. Serve with beans and broccolini.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 400g Desiree potatoes, peeled, cut into 4cm pieces (see note)
  • 300g cauliflower, cut into florets
  • 60ml (1/4 cup) skim milk, warmed
  • 60g (1 cup) fresh white sourdough breadcrumbs
  • 35g (1/4 cup) pecans, finely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 4 (about 125g each) skinless salmon fillets
  • Olive oil spray
  • Steamed green round beans, to serve
  • Steamed broccolini, to serve
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