Hazelnut Crusted Salmon (with Honey Dijon Glaze)

Ingredients

Salmon is a versatile and flavoursome fish, and it only needs simple ingredients to make it shine. To make my Hazelnut Salmon recipe, you’ll need the following:

• Salmon: As always, with simple meals, buy the best salmon you can afford. However, this recipe is just as tasty whether you use frozen salmon (super convenient) or fresh salmon (extra delicious!) Wild salmon has less saturated fat than farmed salmon, but both are good.
• Hazelnuts: If you have the time and fancy the effort, you can roast and skin your hazelnuts. Generally, I get a pack of good-quality roasted (unsalted!) hazelnuts from the store. You do need skinned hazelnuts, as the dark skin covering is bitter when roasted.
• Honey and Dijon mustard: Ah, that classic flavour combo also works well here. It not only flavours the dish as a glaze but also helps the crumb stick to the fillets without falling off. As a bonus, you can mix the leftover glaze with some mayonnaise to make a terrific sauce!
• Lemon, Dill, Paprika, and Garlic: Fresh lemon zest and dill are classic partners to fish and really lift the hazelnut crumb to the next level. A touch of paprika and garlic powder round out the flavours without being overpowering. If you can’t source fresh dill, dried is fine, or use fresh parsley.
• Mashed Potatoes and Greens: You can use whatever healthy greens you like in this recipe. Broccoli, asparagus, or bok choy are all excellent options. Don’t miss out on the mash, though – it really goes well with this dish. You could also make cauliflower or sweet potato mash to mix things up a little.

Instructions

Even though Hazelnut Crumbed Salmon looks like a dish from a fancy restaurant, it is SUPER quick and easy to prepare, so it’s a brilliant option for getting a quick meal on the table at the end of a busy day.

1. First, heat your oven to 200°C / 400°F / Gas 6 and line a small tray with baking paper. Prepare your potatoes and boil them for the mash. Prepare any vegetables that you’ll be serving with the salmon. It’s important to get this ready, as the salmon cooks in under 15 minutes. 
2. Place the salmon fillets skin side down on the prepared tray, stir together the Dijon mustard and honey and brush it all over the salmon.
3. Next, prepare your hazelnut crumb by pulsing the hazelnuts, lemon zest, dill, paprika, salt, and garlic powder together in the bowl of a food processor with the blade attachment fitted until you have a rustic, crumbly mixture. If you don’t have a food processor, chop the ingredients roughly and break up the hazelnuts by putting them in a Ziploc bag and giving them a good whack with a rolling pin.
4. Spoon the crumb evenly over the top of the salmon fillets, pressing it down gently so that it sticks. Give the salmon a quick spray with some olive oil, then roast it in the preheated oven for 12-14 minutes until the salmon is just cooked and the crumb is golden brown.
5. Divide your mashed potatoes and greens between four warmed plates, top each with a salmon fillet and dig in!  An optional extra is to mix the leftover glaze with a little mayonnaise, lemon juice and dill and serve it as a sauce on the side.