The nuts add a nice crunch to this savoury salmon main.
Mechanic
The mayo-mustard glue does two things: it binds the crust to the fish and keeps the surface moist during baking. Toast the nuts first: this is what makes the crust taste like a crust rather than raw nut meal.
Ingredients
Glue
- 60 ml mayonnaise (¼ cup)
- 40 g whole grain mustard (2½ tablespoons)
- 3 cloves garlic, minced or grated
- salt and black pepper
Crust
- 60 g toasted walnuts, finely chopped (½ cup)
- 60 g toasted pecans, finely chopped (½ cup)
- 50 g Parmesan, finely grated (½ cup)
- small handful fresh parsley, finely chopped
- salt and black pepper
Fish
- 4 salmon fillets (~150 g each), skin on or off
Method
Heat the oven to 220°C (425°F).
Combine the glue ingredients. In a separate bowl, combine the crust ingredients.
Place the salmon on a lined baking tray. Spread the glue generously over the top and sides of each fillet. Press the crust firmly onto the glue.
Bake until the crust is deep golden brown and the fish is just opaque in the thickest part, about 12–15 minutes.
To serve
With a simple green salad or steamed veg. The crust provides enough richness that the sides can be very light.