Premium salmon italian noah
with balsamic tomatoes and green beans
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Zalmfilet
(Bevat: Vis)
10 gram
Pistachenoten
(Bevat: Pistachenoten Kan bevatten: Sesamzaad, Pinda's, Noten)
1 stuk(s)
Knoflookteen
200 gram
Krieltjes
15 gram
Panko paneermeel
(Bevat: Tarwe)
20 gram
Parmigiano Reggiano DOP
(Bevat: Melk (inclusief lactose))
2.5 gram
Verse dille
(Kan bevatten: Selderij)
¼ stuk(s)
Citroen
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
½ stuk(s)
Sjalot
200 gram
Broccoli
¼ stuk(s)
Rode peper
Zelf toevoegen
1 el
Olijfolie
½ el
[Plantaardige] mayonaise
½ tl
Mosterd
½ tl
Honing [of plantaardig alternatief]
Voedingswaarden
Instructies
Preheat the oven to 200 degrees Celcius. Wash the baby potatoes and cut them in half, or any larger ones into quarters. Crush or mince the garlic. Transfer the potatoes to a parchment-lined baking sheet and drizzle with olive oil, add half of the garlic and season with salt and pepper. Toss well to coat. Push to one side of the baking sheet, leaving space for the salmon, and roast the potatoes in the oven for 20 minutes.
Finely chop the dill. Crush the pistachios with an immersion blender or finely chop with a large knife. In a bowl, mix the crushed pistachios with the panko breadcrumbs and the dill. Zest and juice a quarter lemon per person into the mixture. Season with salt and pepper.
Chop the parsley. Take the baking sheet with the potatoes out of the oven. Grate the Parmigiano Reggiano over the potatoes. Scatter the parsley over the potatoes and toss well.
Place the salmon skin-side down on the other side of the parchment-lined baking sheet. Pat the fish dry with kitchen paper and season with salt and pepper. Spread the mustard, mayonnaise and honey over the fish. Then, spread the pistachio-panko mixture on top and press it onto the salmon. Bake in the oven together with the potatoes for another 10 - 12 minutes.
Cut the head of the broccoli into florets and dice the stem. Heat a lidded deep frying pan over medium-high heat. Add the broccoli and a splash of water, cover with the lid and steam for 3 - 4 minutes. Meanwhile finely chop the shallot and slice per person 1/4 of the red chili pepper. Take off the lid, add a drizzle of olive oil, the remaining garlic, the shallot and the red chili pepper and fry for 3 - 5 minutes. Season with salt and pepper.
Serve the salmon with the potatoes and broccoli on plates.
