Hazelnut Crusted Salmon with Brown Butter & Sage Sauce

Prep time: 30 mins | Serves: 2

Ingredients

For the Salmon

• 2 salmon fillets (around 150g each, skinless)

• 50g hazelnuts, finely chopped

• 20g breadcrumbs

• 10g fresh parsley, chopped

• 10g Dijon mustard

• 10g olive oil

• 2g sea salt

• 1g freshly ground black pepper

For the Brown Butter & Sage Sauce

• 60g unsalted butter

• 8 fresh sage leaves

• 5g lemon juice

• 2g sea salt

Instructions

1. Preheat your oven to 190°C.

2. In a bowl, mix the chopped hazelnuts, breadcrumbs, parsley, salt and pepper.

3. Brush the top of each salmon fillet with Dijon mustard, then press the hazelnut mixture firmly on top to form a crust.

4. Heat olive oil in a non-stick pan over medium heat. Sear the salmon crust-side down for 2 minutes until golden, then transfer to a baking tray crust-side up.

5. Roast in the oven for 8–10 minutes, until the salmon is cooked through and the crust is crisp.

6. Meanwhile, make the sauce: melt the butter in a small pan over medium heat. Add the sage leaves and cook until the butter turns golden brown and nutty. Remove from the heat, stir in the lemon juice and salt.

7. Spoon the warm brown butter and crispy sage leaves over the salmon just before serving.

Storage.

Best enjoyed fresh! If needed, store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in the oven, covered, to avoid drying out.