Set the table and get ready to impress with this succulent salmon dish. It’s impressive enough for a special occasion and easy enough for a weeknight dinner. The crust is so delicious that we reckon you’ll be eating the loose bits straight off the tray. You can thank us later!
roasted almonds(ContainsTree Nuts)
dill & parsley mayonnaise(ContainsEggs, Royal Jelly, Bee Pollen, PropolisMay be presentTree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 1cm chunks. Pick and finely chop the rosemary leaves. Place the potato, 1/2 the rosemary, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potatoes are roasting, finely chop the garlic (or use a garlic press). Using a rolling pin or the base of a saucepan, crush the roasted almonds in their packet (or finely chop if you prefer!). In a small bowl, combine the garlic, almonds, salt, remaining rosemary and olive oil (2 tsp for 2 people / 4 tsp for 4 people).
Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second oven tray lined with baking paper. Spoon the almond mixture over the top of the salmon and gently press down so the crust sticks. In the last 8-12 minutes of the potato cooking time, place the salmon in the oven and bake until the salmon is just cooked through and the crust is slightly golden. TIP: It’s OK if some of the almond crust falls off!
While the salmon is baking, combine the balsamic vinegar, honey and olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well.
Thinly slice the cucumber into half-moons. Add the cucumber and rocket leaves to the bowl with the salad dressing and toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.
Divide the almond crusted salmon, rosemary potatoes and salad between plates. Serve with the dill & parsley mayonnaise and sprinkle any remaining almond crust over the salad.