Hi. Welcome to my first ever post. We’re yet to get a table or chairs in our flat, but even that can’t stop me from jumping straight into this fangle dangle blog thing. Let’s hope it’s the start of something awesome! Feel free to comment, question, love, hate, share or try anything you see.
Almond and Polenta Crusted Salmon
2 fresh salmon fillets
1 free range egg
1 bunch broccolini
Aioli (see my next post)
For the crust
1/2 cup polenta
1/3 cup almond meal
1/3 cup oat flour (ground oats)
1 TBSP paprika (sweet or smokey)
1 TBSP basil
1 TBSP oregano
1 tsp sea salt
1/2 tsp cayenne pepper (optional)
Preheat the oven to 180 degrees Celcius (350 Fahrenheit).
Peel the sweet potato then continue to peel strips onto a baking tray. Once you have peeled the sweet potato into strips lightly rub with olive oil. Arrange strips on a single layer on the baking tray and bake for about 7 minutes, or until lightly browned.
Remove strips to a wire cooling rack to cool and crisp.
Preheat a grill plate to medium high (I used the George Foreman grill for this recipe).
Whisk together the crust ingredients in a mixing bowl. Place half of the crumb mixture on a flat plate (more may be added if necessary) and reserve the rest for another time.
Beat the egg in a shallow bowl and set aside.
Make sure to prepare your beaten egg, crumb mixture and then a dish for the salmon before you start to crumb your salmon.
Ensure that there are no bones left in the salmon, then use tongs to dip the salmon into the egg mixture and then into the crumb mixture making sure that the salmon is completely covered.
Drizzle the salmon with olive oil and place the salmon on the grill and cooked as desired. A general rule of thumb is around 4 minutes each side for each inch of thickness. You will know the salmon is cooked when it is slightly firm to touch and it flakes easily with a fork.
While the salmon cooks prepare the broccolini.
Wash the broccolini then cooked as desired (I prefer to steam my vegetables).
Arrange the almond and polenta crusted salmon on serving plates topped with the broccolini and sweet potato. Drizzle with aioli, serve and enjoy!
Start by peeling the sweet potato.
Drizzle with a little oil, rub it in and bake!
While that bakes combine the ingredients for the almond and polenta crust.
Beat the egg and set up the egg and crumb mixture ready for the salmon.
Coat the salmon in the egg and then in the almond and polenta crumb.
Drizzle the salmon with some olive oil and go ahead and grill it!
Wash and steam the broccolini.
Put it all together and enjoy!!