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Pecan-crusted salmon with cauliflower mash
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate salmon with a crunchy nut crust and pair with a delicious two-vegetable mash for a gourmet meal rich in brain-boosting omega-3s and heart-healthy benefits.
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
  • 40.00 ml chopped fresh continental parsley
  • 23.40 gm Dijon mustard
  • 14.40 gm honey
  • 4 (about 125g each) skinless salmon fillets
  • Olive oil spray
  • Steamed green round beans, to serve
  • Steamed broccolini, to serve
Instructions:
  • Boil the potato in a saucepan of water for 7 minutes. Then add the cauliflower and continue cooking for 8 minutes, or until both are tender. Drain and return to the pan before adding the milk and mashing coarsely.
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Mix breadcrumbs, pecans, parsley, mustard, and honey in a shallow bowl. Press one side of each salmon fillet into the breadcrumb mixture. Place salmon on the tray, spray lightly with oil, and bake for 8 minutes for a medium doneness or to your preference.
  • Portion the mashed mixture onto individual serving plates. Arrange the salmon fillets on top. Accompany with a side of beans and broccolini.

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