Ponzu salmon with pistachio crumble
Serves 3-4 | Preparation & Cooking 35-40 min
Instructions / Ponzu Salmon
Set the oven to 175°C (~350°F, gas mark 4, no fan). Line a fish fillet-fitting oven dish with parchment paper. Pat dry the fillet and place it on the dish (with the possible skin facing down). Grate the lime zests and squeeze the juice. Mix the zest, juice and the rest of the ingredients with the almond milk and pour the mixture over the fish. Cook in the oven for ~30 minutes.
Instructions / Pistachio Crumble
Crush the pistachios coarsely in a plastic bag with a meat mallet or hammer. Heat up 10 g butter and 2 tablespoons oil on medium-high heat on a small skillet/frying pan. Add the dry seasonings and pistachios, fry/toast lightly for 2-3 minutes and take aside.
Serve with steamed potatoes and feta-honeydew melon-basil salad. Drizzle Ponzu sauce on top of the fish and accompaniments. Sprinkle some pistachio crumble on top and serve the rest on the side.
Serves 3-4 | Preparation & Cooking 35-40 min
Ingredients / Ponzu Salmon
500 g (17,6 oz) salmon (or rainbow trout) fillet
200 ml/g unsweetened almond milk (if sweetened, omit maple syrup)
50 ml/g Ponzu sauce (citrus-flavored soy sauce)
2 limes (zest & juice)
1 teaspoon dried dill
1 teaspoon maple syrup
1 heaped tablespoon yellow corn flour
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon salt
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Ingredients / Pistachio Crumble
50 g (~95 ml) shelled, unsalted pistachios
10 g (3/4 tablespoon) salted butter
2 tablespoons walnut oil (or evoo)
1 teaspoon paprika/bell pepper flakes (or 3/4 teaspoon paprika powder)
1 teaspoon roasted onion flakes
1 teaspoon caster sugar
1 teaspoon dill
3/4 teaspoon salt
1/2 teaspoon mint
1/2 teaspoon turmeric
1/2 teaspoon rosemary
1/2 teaspoon Seville orange
1/2 teaspoon cilantro
1/4 teaspoon chil(l)i flakes
1/4 teaspoon cumin/jeera
1/4 teaspoon fenugreek (powdered seeds)
1/4 teaspoon rosehip (dried rose berries)
1/4 teaspoon black pepper
¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨Instructions / Ponzu Salmon
Set the oven to 175°C (~350°F, gas mark 4, no fan). Line a fish fillet-fitting oven dish with parchment paper. Pat dry the fillet and place it on the dish (with the possible skin facing down). Grate the lime zests and squeeze the juice. Mix the zest, juice and the rest of the ingredients with the almond milk and pour the mixture over the fish. Cook in the oven for ~30 minutes.
Instructions / Pistachio Crumble
Crush the pistachios coarsely in a plastic bag with a meat mallet or hammer. Heat up 10 g butter and 2 tablespoons oil on medium-high heat on a small skillet/frying pan. Add the dry seasonings and pistachios, fry/toast lightly for 2-3 minutes and take aside.
Serve with steamed potatoes and feta-honeydew melon-basil salad. Drizzle Ponzu sauce on top of the fish and accompaniments. Sprinkle some pistachio crumble on top and serve the rest on the side.
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