Baked salmon with a twist

Com­bine finely chopped al­monds with honey and lemon juice for a tasty salmon top­ping.

Matamata Chronicle - - Out & About -

Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Bring a medium pot of salted wa­ter to the boil.

Cook pota­toes and cau­li­flower in a pot of boil­ing wa­ter for about 15 min­utes, or un­til very soft.

Drain and re­turn to pot with but­ter and milk and mash un­til smooth. Sea­son to taste with salt and pep­per. Cover and keep warm.

Pat salmon dry, re­move any re­main­ing pin bones and cut into 4-5 pieces. Place on pre­pared tray, skin-side-down, and sea­son with salt. Mix all re­main­ing almond honey-baked salmon in­gre­di­ents to­gether in a small bowl.

Us­ing clean hands, evenly sprin­kle almond honey mix­ture over salmon and press lightly to ad­here. Set aside.

Bring a small pot of salted wa­ter to the boil. Cut broccoli into small flo­rets and cook in boil­ing wa­ter for 2 min­utes. Add peas and cook a fur­ther 1 minute un­til bright green and ten­der. Drain.

When pota­toes have 5 min­utes cook time re­main­ing, bake salmon for 6-8 min­utes for medium-rare, or un­til cooked to your lik­ing. Check salmon reg­u­larly to avoid burning the al­monds.

To serve, di­vide potato cau­li­flower mash and greens be­tween plates and top with a piece of almond honey-baked salmon. Serve with lemon wedges on the side for squeez­ing over salmon.

This almond honey-baked salmon with potato cau­li­flower mash is healthy and de­li­cious.

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