Many of you will have noticed by now that I’m not a huge fish fan but I learnt this dish on a cookery course in London recently and it won me over!
The mix of flavours with and textures with the crunchy nuts and hit of sweetness from the honey make it irresistible. I just served it with veg but sweet potato wedges would go wonderfully too.
Ingredients: serves 2
25g shelled pistachios
15g panko or breadcrumbs (stale is best!)
1/2 tbsp. fresh rosemary
1/2 tbsp. fresh thyme
2 salmon steaks (approx. 120g each)
2 tsps. honey
2 tsp olive oil
salt and pepper to taste
Preheat your oven to 180 degrees fan or gas mark 4.
Pop the pistachios into a pan of boiling water for 3-4 minutes then drain and once cooled slip off the skin. This gives the crust a lovely green colour. (If you are short of time this section can be missed – it will still taste the same)
Next pop the nuts into a food processor and blend briefly until the size of small peppercorns. Set aside.
Repeat in the food processor with the bread and herbs then mix thoroughly with the nuts.
Put the salmon steaks next to each other on a baking tray and season to taste. Drizzle the honey all over and spread so the top surface is covered.
Now coat with the nut mixture and pat down so that it sticks to the honey. Drizzle over the oil.
Move the steaks apart again so they cook evenly and transfer to the over for 15-20 minutes until they are cooked through.