Ingredients
4 x 220g Atlantic salmon fillets
500g tailed green beans
200g baby spinach leaves
100g pine nuts
8 slices of prosciutto, thinly sliced
150g hommus (any variety is fine)
2 bunches chervil
100ml olive oil
Zest of 1 lemon
2 tbs butter
½ cup Japanese bread crumbs (coarser than regular breadcrumbs)
Method
Method
Citrus Oil
1. Using a food processor, blend the lemon zest, one bunch of chervil and olive oil until
all ingredients are well combined. Set aside.
Method
Herb Crust
1. Finely chop the remaining chervil and combine with butter and Japanese bread
crumbs.
2. Mix ingredients together until a smooth paste is formed and spread along the base of
a rectangular container (Tupperware works well)
3. Refrigerate until set.
4. Remove from fridge and cut into small pieces to fit the top of each salmon portion.
Method
1. Pre-heat oven to 250ºC.
2. Seal salmon pieces in a hot pan for 1 minute each side (cook skin side down first).
3. Place herb crust on skin side of salmon which should now be facing up.
4. Place the salmon pieces on a baking tray and bake in the oven for 5 minutes (for
medium-rare).
5. Meanwhile, blanch the beans in boiling salted water for 1 minute, drain and set aside.
6. Spread the hommus in the middle of each serving plate.
7. Sauté the prosciutto, pine nuts and spinach in a hot pan until nuts are toasted.
8. Toss beans through the mix, season well and serve immediately on top of the
hommus.
9. Meanwhile, remove salmon pieces from the oven and let rest for 1 minute.
10. Place the salmon on top of the bean mix and drizzle with the citrus oil.
11. Serve immediately!
Recipe provided by Le Kiosk