Salmon with a Nut Crust

Salmon with a Nut Crust

2 servings
Preparation 10 min
Cooking 50 min

270 calories per serving 


Ingredients

300 g salmon fillet    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/4 cup hazelnuts, shelled, or other nuts , ground   26 g
1/2 slice gluten-free bread, chopped   22.5 g
2 tbsp chives, fresh, finely chopped   7 g
2 tbsp fresh mint, finely chopped   7 g
2 tsp mayonnaise, or to taste   10 mL

Before you start

A mill or food processor will be very useful to grind the hazelnuts and bread.

Method

  1. Preheat the oven to 95°C/200°F.
  2. Put the salmon fillet on an oven-proof plate. Season with salt and pepper to taste. Grind the haselnuts and bread, then cover the fish with the mixture.
  3. Place in the middle of the oven and bake for 50-55 min. You can check with a fork to see if the fish is cooked through: It is done when it flakes easily and does not stick to the prongs.
  4. Finely chop the herbs, then put them on top of the fish. Serve with the mayonnaise.

Nutrition Facts Table

Nutrition Facts

per 1 serving (140g)

Amount

% DV*

* DV = Daily Value

Calories

270

Fat

13 g

21 %

Saturated 2 g
+ Trans 0 g

11 %

Cholesterol

110 mg

Sodium

130 mg

5 %

Carbohydrate

5 g

2 %

Fibre

1 g

5 %

Sugars

0 g

Protein

31 g

Vitamin A

6 %

Vitamin C

4 %

Calcium

2 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Sugar
Low :
Sodium
Source of :
Copper, Folacin, Iron, Omega-3, Vitamin A, Vitamin B1, Vitamin K, Zinc
Good source of :
Magnesium, Manganese, Pantothenic Acid, Vitamin B2
Excellent source of :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D, Vitamin E

More info


This recipe is in the following categories: Fish | Main courses/Entrées | Diabetes-friendly | Halal | High Vitamin D | Kosher | Low Sodium | Source of Omega-3

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