This salmon stays deliciously moist under its crispy, nutty crust. Serve with orange wedges to squeeze over.
Salmon With Pine Nuts, Rosemary and Orange
Servings
4 Servings
Ingredients
- 45 grams pine nuts
- 1 teaspoon dried rosemary
- Zest of an orange
- 4 salmon fillets approx. 120 grams each
- 20 grams melted butter
Instructions
- Preheat the oven to 180*C or 350*F
- Using a food processor or mini-chopper, whizz the pine nuts, rosemary and orange zest to give coarse crumbs.
- Place the salmon fillets on a foil-lined baking sheet and brush liberally with the melted butter – you may not need it all. Press a quarter of the crumbs onto the top of each salmon fillet. (If you have any melted butter remaining, drizzle it over the top of the crumbs.)
- Bake at 180C for 12-15 minutes until the fish is cooked and the pine nut crumbs are golden.
- Serve hot or warm, with orange wedges to squeeze over.
This was a wonderful recipe which is good enough to use year round. We used previously frozen wild salmon and it helped to hide the taste. We left out the butter and used light olive oil spray we made a half recipe and used 1/2 lb of fish I shared a photo but do not know how that works 🙂
I wanted the salmon parve – so I swapped the butter with oilive oil.
The crumbs did not give a good coating of the salmon the first time, so I upped the quantities the second time.
It was really well received – especially by a guest who has diabetes.
Good one!
Couldn’t figure out the grams if pine nuts but it worked out. The only change I made was I used parchment paper instead of foil and I baked it in a pocket. It still came out crunchy,