Baked salmon with nut crust

Name: Baked salmon with nut crust
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g salted, roasted nut mixture; 1 small bunch of spring onions; 2 TABLESPOONS soft butter; 3 TABLESPOONS Panko (Japanese breadcrumbs; alternatively breadcrumbs); 7-10 Tbsp salt, pepper, cinnamon, chili flakes, nutmeg; 600 g Salmon fillet without skin; 2 TABLESPOONS Oil; 2 Oranges (including 1 organic); 1 collar Parsley; 200 g Couscous; 1 TEASPOON Vegetable broth (instant); 600 g Brussels sprouts

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Give yourself the gift of really contemplative holidays: couscous salad and orange gremolata with the oven fish need less than 20 minutes of your family time

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g salted, roasted nut mixture
1 small bunch of spring onions
2 TABLESPOONS soft butter
3 TABLESPOONS Panko (Japanese breadcrumbs; alternatively breadcrumbs)
7-10 Tbsp salt, pepper, cinnamon, chili flakes, nutmeg
600 g Salmon fillet without skin
2 TABLESPOONS Oil
2 Oranges (including 1 organic)
1 collar Parsley
200 g Couscous
1 TEASPOON Vegetable broth (instant)
600 g Brussels sprouts

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Chop the nuts. Clean and wash spring onions and cut into fine rings. Mix nuts, butter, panko and half the spring onions. Season with salt and pepper. Rinse salmon, dab dry and place on an oiled tray with the skin side down. Mix 1⁄2 tsp salt with 1⁄2 tsp coarse pepper and 1⁄4 tsp cinnamon. Season salmon with it. Spread the nut mixture over the salmon. Bake in a hot oven for 20-25 minutes.
2
For the Gremolata Organic Orange, wash hot, dry and thinly grate the skin. Peel the orange so that the white skin is completely removed. Remove the fillets with a knife between the parting skins. Squeeze the juice out of the parting skins. Dice the fillets. Wash and shake parsley dry, chop finely. Mix orange pulp, half of the orange peel, parsley and 1 tsp. chili flakes.
3
Halve 1 orange and squeeze the juice. Mix the couscous with the broth in a large bowl. Bring 200 ml water and orange juice to the boil and pour over the couscous. Allow to swell according to instructions on the packet. Clean and wash the Brussels sprouts and cut them into thick slices. Cook in boiling salted water for about 3 minutes. Drain the sprouts.
4
Mix the couscous, Brussels sprouts, 2 tablespoons of oil, the rest spring onions and orange peel. Season to taste with salt, pepper and nutmeg. Arrange salmon on a plate. Serve with couscous and gremolata.