Ingredients
Preparation
- Preheat the oven to 170 ºC.
- Cut the salmon into portions, sprinkle with sea salt and leave for approx. 5 minutes.
- Rinse off the salt, dry the fish with a paper towel and place on a baking tray with baking paper.
- Finely chop almonds, hazelnuts and coriander, and mix with sesame seeds and pepper.
- Spread the nut mix on the fish and drizzle with olive oil.
- Bake in the middle of the oven until the fish is barely cooked through, approx. 8 minutes.
Mushroom vinaigrette
- Dice champignon mushrooms.
- Rinse the shallots, they should be kept whole.
- Pan-fry the mushroom and shallot in a mix of butter and olive oil for approx. 5 minutes.
- Add balsamic vinegar and water, and let simmer until the shallots are tender.
- Taste with salt and pepper and add chopped parsley right before serving.
- Serve the salmon with mushroom vinaigrette and potatoes.