Baked Salmon in a Pistachio Crust

Name: Baked Salmon in a Pistachio Crust
Total time: 45 min
Yield: 4
Ingredients: 500 g Salmon; 500 g Potato; 1 tsp Salt; pinch Ground black pepper; to taste Lemon zest; 1 tsp Brown sugar; to taste Dried oregano; to taste Fresh rosemary; to taste Garlic; 3 tbsp Orange jam; 10–15 pcs Almonds; 50 g Pistachios; 3 tbsp Olive oil; to taste Butter

◷45 min

A festive dish on one tray: salmon under an orange glaze with pistachios, alongside smashed baby potatoes with herbs.

Ingredients

◎4 servings

Salmon(fillet)500 g

Potato(baby)500 g

Salt(Himalayan pink)1 tsp

Ground black pepperpinch

Lemon zestto taste

Brown sugar1 tsp

Dried oregano(fresh herbs with garlic)to taste

Fresh rosemaryto taste

Garlicto taste

Orange jam3 tbsp

Almonds10–15

Pistachios50 g

Olive oil3 tbsp

Butterto taste

Instructions

Boil the baby potatoes in salted water for 15–20 minutes.

Marinate the salmon in a mixture of pink salt, lemon zest, pepper and brown sugar.

Spread the potatoes on a tray and press them flat with a glass, then scatter with sea salt, pepper and fresh herbs and drizzle with oil. Add the garlic.

Put the salmon in the centre of the tray, brush with the orange glaze, scatter with crushed pistachios and finish with almonds.

Bake at 200 °C for 15–20 minutes.

Before serving, dot small pieces of butter over the hot potatoes.

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