Brazil Nut Crusted Salmon
with Roasted Tomato Butter Sauce and Samphire
- Fish
- Sulphites
Ingredients
200 unit(s)
Salmon Fillets
(Contains: Fish)
200 grams
Tagliatelle
60 grams
Samphire
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Panko Breadcrumbs
1 unit(s)
Echalion Shallot
200 grams
Cherry Plum Tomatoes
25 grams
Brazil Nuts
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
30 grams
Unsalted Butter
1 sachet(s)
Vegetable Stock Powder
12 grams
Basil
Not included in your delivery
2 tbsp
Olive Oil
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Halve the tomatoes and pop them on a baking tray. Drizzle with olive oil, a pinch of salt and black pepper. Pop into your oven to roast until soft, 10-15 mins. Then remove from your oven and leave to the side. Turn the oven down to 180 degrees.
Meanwhile, halve, peel and chop the shallot into small ½cm pieces. Peel and grate the garlic (or use a garlic press). Pull the basil leaves off their stalks. Finely chop the stalks and roughly chop the leaves. Finely chop the parsley and brazil nuts. Pop the parsley and nuts in a bowl with the panko breadcrumbs and oil (amount specified in the ingredient list). Add a pinch of salt and black pepper and mix together.
Once the tomatoes are out of your oven, transfer them to a bowl and lay the salmon on your baking tray skin side down. Carefully spoon the herby nutty mixture on top of the salmon and press down to keep the crust on the salmon. Roast the salmon in your oven for 10-15 mins. Tip: The salmon is cooked when opaque all the way through.
Add the tagliatelle to the boiling water and simmer until cooked, 6-7 mins. Add the samphire to the pasta after 5 mins and cook for 1-2 mins. When cooked, drain, return to the pan and drizzle with oil to stop it sticking together!
Meanwhile, heat a drizzle of oil in a saucepan on medium heat. Add the shallot and basil stalks. Cook until soft, 3-4 mins then add the garlic and cook for 1 minute. Pour in the cider vinegar, allow it to evaporate. Add the water (specified in the ingredients list) to your frying pan then stir in the vegetable stock pot to dissolve.
Add the roasted tomatoes to the pan, remove from the heat then stir in the butter until the butter has melted and the sauce is glossy. Taste and add salt or black pepper if necessary. Mix the sauce into your pasta and stir through three quarters of the basil leaves. Serve in bowls with the salmon on top, sprinkle over the remaining basil and enjoy!
