Lemon chervil crusted salmon w/ toasted pine nuts

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Ingredients

(serves 4)

  • 4 x 220g Atlantic salmon fillets
  • 500g tailed green beans
  • 200g baby spinach leaves
  • 100g pine nuts
  • 8 slices of prosciutto, thinly sliced
  • 150g hommus (any variety is fine)
  • 2 bunches chervil
  • 100ml olive oil
  • Zest of 1 lemon
  • 2 tbs butter
  • 1/2 cup Japanese bread crumbs (coarser than regular breadcrumbs)

Preparation

Method - Citrus Oil

Using a food processor, blend the lemon zest, one bunch of chervil and olive oil until all ingredients are well combined. Set aside.

Method - Herb Crust

Finely chop the remaining chervil and combine with butter and Japanese bread crumbs.

Mix ingredients together until a smooth paste is formed and spread along the base of a rectangular container (Tupperware works well)

Refrigerate until set.

Remove from fridge and cut into small pieces to fit the top of each salmon portion.

Method

Pre-heat oven to 250°C.

Seal salmon pieces in a hot pan for 1 minute each side (cook skin side down first).

Place herb crust on skin side of salmon (now facing up).

Place the salmon pieces on a baking tray and bake in the oven for 5 minutes (for medium-rare).

Meanwhile, blanch the beans in boiling salted water for 1 minute, drain and set aside.

Spread the hommus in the middle of each serving plate.

Sauté the prosciutto, pine nuts and spinach in a hot pan until nuts are toasted.

Toss beans through the mix, season well and serve immediately on top of the hommus.

Remove salmon pieces from the oven and let rest for 1 min.

Place the salmon on top of the bean mix and drizzle with the citrus oil.

Serve immediately!