Lime, Cashew Nut & Chilli encrusted Salmon

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© 2015 Unilever Food Solutions

service.unileverfoodsolutions.com 13.10.2015

Ingredients (4 persons)

Amount Measure Name

4.00 g Salmon, fillet of 4

150.00 g Nuts, Cashew

1.00 pc Chillis, sliced 1

3.00 g Knorr Lime Seasoning 3 Tablespoons

2.00 g mustard seeds 2 Teaspoons

500.00 ml Olive oil

1.00 g Ginger, peeled and thinly sliced 1 Stem

1.00 g Coriander, fresh (Cilantro) 1/2 Bunch

3.00 g Knorr Lime Seasoning 3 Tablespoons

Preparation

Method

Salmon

1. Mix the ground cashew nuts with the chilli and Knorr Lime Seasoning powder.

2. Spread a little seeded mustard on the salmon, this acts as the ‘glue’ to which the crust willstick.

3.Carefully place the cashew mixture on top of the seeded mustard on the salmon fillet.

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© 2015 Unilever Food Solutions

service.unileverfoodsolutions.com 13.10.2015

4. Place on a baking tray and bake at 180°C for 8 minutes.

Infused olive oil

1. To make the dressing, add all the ingredients together and allow to infuse for at least 6hours.

2. Drizzle over a seasonal summer salad of lettuce, raspberries, toasted pine kernels, whitegrapes and rosa tomatoes.

To assemble the dish

1. Place crusted salmon off centre, then the baby potatoes and salad nestling next to thesalmon. Drizzle with the dressing ensuring that you get the visual of the ginger andcoriander.