Nadia Lim’s salmon with cranberry, parsley & nut crust

PREP TIME

1 cup panko breadcrumbs

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½ cup dried cranberries chopped

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plus 2-3 tbsp extra for garnish ¼ cup sliced almonds

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¼ cup pine nuts

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1/3 cup flat-leafed parsley

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chopped plus extra for garnish 2-3 tbsp thyme leaves finely

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chopped

Finely grated zest of 1 lemon

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Finely grated zest of 1 orange

1⁄3 cup melted butter plus 2-3 tbsp extra for drizzling Whole side of fresh salmon, about 1.5kg

1 lemon cut into wedges, to serve

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1. 2. 3. 4. // COOK TIME // SERVES 8

Preheat oven to 200°C. Line a large baking or oven tray with baking paper.

In a medium bowl, mix panko breadcrumbs, cranberries, almonds, pine nuts, parsley, thyme and lemon and orange zest together. Stir in melted butter and season with salt and pepper.

Pat salmon dry with paper towels and remove any remaining pin bones. Place salmon on prepared tray, skin-side-down. Season well with salt and sprinkle crust mixture evenly on top, pressing down gently to adhere. Drizzle over a little more melted butter. Place on a shelf in the middle of the oven, and bake for about 20-25 minutes or until salmon is just cooked through (it is best cooked medium) and crust is golden. Garnish with more chopped cranberries and parsley for colour. Serve with lemon wedges to squeeze over, baby potatoes and salad (I like baby jersey bennes, boiled and tossed with butter, garlic, parsley and lemon, and a salad of watercress, orange segments, avocado and blanched asparagus).