Pistachio crusted salmon
- 4 frozen Extra Special Alaskan Sockeye Salmon Fillets
- 30g fresh breadcrumbs
- 40g shelled pistachios, chopped
- 20g flat-leaf parsley, chopped
- Black pepper, to taste
- 1½ tsp Dijon mustard
- 2tsp rapeseed oil
- Juice of ½ orange
- 1tsp white wine vinegar
- 90g Asda Mild Mixed Baby Leaf Salad
- 1 orange, cut into thin wedges
Preheat the oven to 190C/170C Fan/Gas 5.
Put the salmon fillets skin-side down in a roasting tin lined with baking paper, and cover loosely with foil. Bake for 20 mins. Remove the foil. Drain off any liquid.
Meanwhile, dry-fry the breadcrumbs for 2-3 mins, to toast. Take off the heat and stir in half of the pistachios, the flat-leaf parsley and some black pepper. Brush the fillets with 1tsp of the Dijon mustard, press on the breadcrumb mix and bake, uncovered, for 15-20 mins.
In a large bowl, mix the rapeseed oil, orange juice, white wine vinegar, remaining ½ tsp of Dijon mustard and some black pepper. Add the baby leaf salad. Toss to coat.
Divide the orange wedges and the salad between 4 plates, add 1 salmon fillet to each and sprinkle with the rest of the chopped pistachios. Serve immediately.