Fennel & Almond Crusted Salmon w/Beetroot and Horseradish

Amarante

Thu, Mar 07 2024, 2:34 pm

This was a very good take on the classic "breaded" on top of the fish recipe.

I used cooked beets to simply preparation but I guess one could roast them well ahead of time. I did make the beet dip ahead of time so it was simple to do the salmon and pop in the oven

Fennel and Almond Crusted Salmon with Beetroot and Horseradish Dip

Excerpt From: Good Housekeeping - Good Housekeeping Cooking for Friends and Family

A herby crumb transforms a simple salmon into a dinner party-worthy main course. The punchy beetroot dip balances the rich, succulent fish.

Hands-on time: 15min
Cooking time: 30min

Serves 8

1 kg side of fresh salmon, skin on, trimmed and with small bones removed
1 tbsp Dijon mustard
75g panko breadcrumbs
50g blanched almonds, whizzed in a food processor until coarse
25g Parmesan, finely grated
1 tbsp fennel seeds, lightly crushed
Finely grated zest 1 lemon
2 tbsp each fresh tarragon and parsley, finely chopped
4 tbsp olive oil, plus extra to grease

FOR THE BEETROOT AND HORSERADISH DIP

300g cooked beetroot, drained
50g blanched almonds, toasted
1 tbsp hot horseradish sauce
3 tbsp soured cream
1 tbsp fresh tarragon, chopped
Juice ½ lemon

PER SERVING (with dip) 439cals, 35g protein, 28g fat (5g saturates), 12g carbs (5g total sugars), 3g fibre

Preheat the oven to 190°C (170°C fan) mark 5.

Put the salmon, skin-side down, in a large roasting tin lined with baking parchment and lightly oiled. Brush with the mustard to coat.

In a bowl, mix together the breadcrumbs, almonds, Parmesan, fennel seeds, lemon zest, chopped herbs, olive oil and some seasoning. Spread evenly over the salmon, pressing gently so that it sticks.

Roast in the oven for 20–30min until just cooked through – the time will vary depending on the thickness of your fillet, so check regularly from 20min.

Meanwhile, make the dip: in a food processor, whizz the beetroot with the almonds and horseradish. Add the soured cream, tarragon and lemon juice, whizz again briefly, then season to taste. Serve the salmon with the dip, soured cream potato salad and dill pickled cucumber, if you like.

GET AHEAD

Make the crumb topping up to a few hours ahead. Cover and set aside. Complete the recipe to serve.

Make the beetroot dip up to 1 day ahead, then cover and chill. Remove from the fridge 30min before serving.