Fish & Seafood Recipes for Chefs

Lime, Cashew Nut & Chilli encrusted Salmon

Ingredients (4 persons) Amount

Measure

Name

4.00

g

Salmon, fillet of 4

150.00

g

Nuts, Cashew

1.00

pc

Chillis, sliced 1

3.00

g

Knorr Lime Seasoning 3 Tablespoons

2.00

g

mustard seeds 2 Teaspoons

ml

Olive oil

1.00

g

Ginger, peeled and thinly sliced 1 Stem

1.00

g

Coriander, fresh (Cilantro) 1/2 Bunch

3.00

g

Knorr Lime Seasoning 3 Tablespoons

500.00

Preparation Method Salmon 1. Mix the ground cashew nuts with the chilli and Knorr Lime Seasoning powder.

2. Spread a little seeded mustard on the salmon, this acts as the ‘glue’ to which the crust will stick.

3.Carefully place the cashew mixture on top of the seeded mustard on the salmon fillet.

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© 2014 Unilever Food Solutions service.unileverfoodsolutions.com

13.05.2014

4. Place on a baking tray and bake at 180°C for 8 minutes.

Infused olive oil 1. To make the dressing, add all the ingredients together and allow to infuse for at least 6 hours.

2. Drizzle over a seasonal summer salad of lettuce, raspberries, toasted pine kernels, white grapes and rosa tomatoes.

To assemble the dish 1. Place crusted salmon off centre, then the baby potatoes and salad nestling next to the salmon. Drizzle with the dressing ensuring that you get the visual of the ginger and coriander.

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Š 2014 Unilever Food Solutions service.unileverfoodsolutions.com

13.05.2014