Ingredients
- 1kg side of salmon, skin on
- 1½tbsp Dijon mustard
- 1 bunch thyme, leaves picked
- 100g hazelnuts
- Pinch chilli flakes
- ½tsp fennel seeds
- Sea salt and black pepper
- Zest and juice of ½ orange
- Zest and juice of 1 lemon
- 2tbsp olive oil
- To serve: Boiled potatoes, purslane or rocket salad
1 Preheat the oven to 200 degrees. Line a baking tray with baking paper.
2 Place the salmon on the tray and brush with the mustard.
3 Place the hazelnuts in a food processor and blitz till almost fully ground. Then add the thyme, chilli flakes, citrus zest, fennel seeds and a generous pinch of salt. Blitz till it resembles fine breadcrumbs.
4 Pour the crumbs over the fish and pat it all onto the salmon to ensure it's fully coated.
5 Bake for 20 minutes until the salmon is cooked through and the crumbs are golden. It should flake easily in the thickest part once cooked.
6 To make the dressing, mix the lemon and orange juice with the olive oil and season to taste with salt and black pepper. Drizzle the dressing over the salmon and serve.
