pistachio crusted salmon
on herbed potatoes
- 1.2kg red potatoes, sliced
- 1 onion, sliced
- ¼ cup (60ml) white wine vinegar
- 60g butter, melted
- 1 tablespoon Dijon mustard
- ¼ cup (12g) chopped dill leaves
- ¼ cup (14g) chopped parsley leaves
- sea salt and cracked black pepper
- watercress and lemon wedges, to serve
pistachio crusted salmon
- 4 x 160g salmon fillets, skin removed
- ¼ cup (12g) chopped dill leaves
- 2 teaspoons finely grated lemon rind
- 1½ tablespoons Dijon mustard
- 2 teaspoons honey
- 1½ tablespoons salted capers, rinsed and chopped
- ⅓ cup (45g) pistachio nuts, roughly chopped
- Preheat the Combi Oven on the Combi Fan Plus setting to 220°C at 50% steam.
- Place potatoes and onion into a large deep-sided metal baking dish. Cook for 30 minutes or until soft.
- Combine the vinegar, butter, Dijon mustard, dill, parsley, salt and pepper. Remove potatoes from the oven and evenly pour the over the potatoes.
- Return to the oven and cook for a further 10 minutes or until just tender.
- Whilst the potatoes are cooking prepare the salmon. Combine the dill, lemon rind, Dijon mustard, honey, capers and pistachios and spread over the tops of the salmon.
- Remove from the potatoes from the steam oven and top with the pistachio crusted salmon.
- Cook for 5–6 minutes or until cooked to your liking.
- Serve with watercress and lemon wedges. Serves 4
In partnership with Miele
Photography: Con Poulos
© DONNA HAY GROUP
