Salmon with a Nut Crust

3 Reviews
100% would make this recipe again

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Ingredients

??? salmon fillet ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? hazelnuts, shelled, or other nuts, ground ???
??? country bread, chopped ???
??? chives, fresh, finely chopped ???
??? fresh mint, finely chopped ???
??? mayonnaise, or to taste ???

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 hazelnuts 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

per 1 serving (140 g)

Amount

% Daily Value

Calories

280

Fat

13 g

20 %

Saturated 2.2 g
+ Trans 0 g

11 %

Cholesterol

110 mg

Sodium

160 mg

7 %

Carbohydrate

7 g

2 %

Fibre

1 g

5 %

Sugars

1 g

Net Carbs

6 g

Protein

32 g

Vitamin A

6 %

Vitamin C

4 %

Calcium

4 %

Iron

12 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 3 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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