Pistachio Crumbed Salmon

Step 1

• Pre heat the oven to 200c / 180c Fan
• Place the salmon fillets on a lined baking sheet.
• Brush with 1 tsp of the olive oil.
• Set aside.

Step 2

• In a food processor, blitz the breadcrumbs, adding the pistachios, ensuring you do not over blitz to a powder. Add the olive oil.
• Add half the lemon juice.
• Season with salt and pepper.

Step 3

• Top the salmon with the pistachio crumb, molding it with your hands (if needed you can moisten it with a little water if the bread is dry).
• Place in oven for 10 -15 mins, depending on the thickness of the fillets.
• Remove the salmon from the oven once cooked.

Coriander Salsa

• Whilst the salmon is cooking make the coriander salsa.
• Add the vinegar to the red onion, leaving for a few minutes to pickle lightly.
• Chop the coriander, or pound in a pestle and mortar, adding the dill leaves, pomegranate seeds, red onion, olive oil and season with salt and pepper.

Fries

• Cook the Really Crunchy Fries as per pack instructions.

To Serve

• Spread the salsa on the plate, top with the Festive Salmon, squeezing over the remaining lemon juice, and garnish with extra pomegranate seeds, and dill fronds.
• Serve the Really Crunchy Fries alongside.
• The contrast between the Really Crunchy Fries, salmon and crumb makes this recipe a winner every time.