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Crispy Salmon with Lemon Puree
servings
2 people
time
60 min
The combination of textures, flavours and energy in this fabulous fish dish make it a real showstopper!
The combination of textures, flavours and energy in this fabulous fish dish make it a real showstopper!
Salmon always impresses, and there are few things that will impress your coeliac guests more than this gluten free crispy salmon recipe that comes with a side of piquant lemon purée. The textures of the succulent salmon, crunchy coating and creamy mash make for a magnificent combination. The honey and aromatic herb flavours in the gluten free cracker coating are the perfect blend of sweet and savoury. Finally, the fresh citrus notes of the lemon purée round off the dish with a delicate kick. No need for washing up afterwards – all plates will be licked clean!
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Preparation
in 45 minutes
Cooking
in 15 minutes
Temperature
250 °C
For the salmon fillet:
- Crush the crackers in a bowl. Then, mix all the other ingredients together, except the fillet and honey, to make a so-called “Farofa”.
- Brush one side of the fillet with the honey. Add a layer of the “Farofa” on top.
- Line a baking sheet with greaseproof paper and lay the fillet.
- Bake in pre-heated oven at 200°C for 15 minutes, and it is ready to be served.
For the lemon puree:
- Start peeling the potatoes, and cook until they are very soft.
- In a food processor, put in the potatoes, butter, cream cheese and coconut milk and blend until it becomes creamy.
- Next, add the walnuts gradually, adding the lemon juice to taste.
- Add salt and pepper.
Ingredients
For the salmon fillet:
170
g
salmon fillet
1
clove of garlic, chopped
4
cardamom seeds
1/4
cup
parsley, chopped
1/4
cup
Parmesan cheese, grated
12
1
tbsp
honey
lemon zest
to taste
salt and pepper
For the lemon puree:
2
potatoes
1/2
lemon juice
4
tbsp
coconut milk
1
tbsp
butter
1
tbsp
spreadable cream
1
tbsp
walnuts, coarsely chopped
to taste
salt and pepper
Nutritional & Dietary
Gluten-free
No eggs added
No oat added
No sesame added
Wheat free
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