Almond-crusted salmon with celeriac, potato and almond mash
Published on 26 November 2022
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Delicious, easy to make and lovely for celebrations. The celeriac, potato and almond mash recipe is on the blog under side dishes: https://incucinaconlilly.com/2022/11/26/pure-di-sedano-rapa-con-patate-e-mandorle/ . Make it ahead; the salmon cooks quickly too, which helps when entertaining. I found this recipe in Cucina Naturale magazine and will definitely make it again.
INGREDIENTS FOR 4 PEOPLE
4 SALMON PORTIONS
2 LEMONS
FLAKED ALMONDS
SALT
PEPPER
EXTRA VIRGIN OLIVE OIL
SAUCE
A BUNCH OF PARSLEY (for the sauce, I simply blended parsley with salt, pepper and extra virgin olive oil)
I remove the salmon skin.
I line a baking tray with baking paper, add a little oil, slice the lemon and place the salmon portions on top.
I add salt and pepper.
I oil the entire surface with extra virgin olive oil.
I cover the surface with flaked almonds.
I bake at 200°C for 15 minutes.
I plate the salmon with celeriac mash alongside, and garnish with a couple of teaspoons of parsley sauce, made simply by blending parsley with oil, pepper and salt.
Original source: https://incucinaconlilly.com/2022/11/26/salmone-in-crosta-di-mandorle-con-pure-di-sedano-rapa/