Here’s a foolproof dish that’s simple and quick to make: a wild salmon steak that’s beautifully moist inside, and bursting with flavour
Serves 2
1 organic egg white, beaten
60g finely chopped toasted hazelnuts
1 tsp dried basil
2 wild-caught salmon steaks, skin on
Celtic sea salt
Freshly ground black pepper, to taste
25g almond meal
2 tbsp extra virgin olive oil
Method:
1 Preheat the oven to 200°C/180°C fan/gas mark 6, and line a baking tray with baking paper.
2 Whisk the egg white and 1 tbsp water together in a bowl. In a separate, shallow bowl, combine the hazelnuts and basil.
3 Season the wild salmon fillets with salt and pepper. Coat the flesh side of the fillets with the almond meal, brush with the beaten egg white and then dip into the hazelnut and basil mixture.
4 Heat the olive oil in a large frying pan over a medium heat and carefully lift the salmon into the pan, nut side down. Seal the salmon steaks for 2 mins. Using a spatula, carefully turn the steaks and cook for a further 2-3 mins.
5 Remove the salmon from the pan and place on the prepared baking tray. Cook in the oven for 10 mins. When ready, remove and serve with a crunchy green salad and lemon cheeks.
Hazelnut-crusted wild salmon from Supercharged Food – Eat Yourself Beautiful: Delicious Anti-Inflammatory Food For Ageless, Radiant Beauty by Lee Holmes (Murdoch Books, £14.99).