Salmon with parsley, walnuts, lemon and horseradish
( SERVES 4 )
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|½ cup||Fresh parsley, chopped|
|½ cup||Walnuts, roasted and crushed|
|1||Lemon, zested and juiced|
|2 tbsp||Horseradish, grated|
|2 tbsp||Brown sugar|
|1 tsp||Caraway seed, toasted|
|1 tbsp||Sea salt|
|½ cup||Grape seed oil|
|4||Boneless salmon fillets, scaled and pin boned|
- In a mixing bowl or snap lock bag, mix the parsley, walnuts, lemon zest and juice, horseradish, sugar, caraway seeds, sea salt and oil.
- In an electric frypan, fold a piece of tin foil into a boat shape, place in a piece of greaseproof paper. Pour in some of the dressing, place the salmon in and pour the dressing over, (reserving a half cup). Fold the tin foil over to seal. Heat frypan and cook the salmon until pink inside.
- Serve with some of the reserved dressing, with crispy fried potatoes and sage.