Orange Salmon with Thyme Crust and Rice & Peas
Orange salmon with thyme crust and rice & peas is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g natural rice
- Salt
- 100 g peas (fresh split)
- 1 tbsp butter (15 g)
- 1 Garlic clove
- 3 tbsp hazelnuts (15 g)
- 3 tbsp cashews (15 g)
- 8 thyme sprigs
- 4 organic oranges
- 400 g salmon fillet (with skin, in 4 pieces)
- Pepper
- 4 tsp olive oil
Instructions
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1.
Rinse rice under running water. Then cook according to package instructions in lightly salted water and simmer covered over low heat for about 20 minutes. Add peas and cook together for another 5 minutes. Stir in butter.
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2.
For the crust, peel garlic, chop with hazelnuts and cashews in a food processor or finely mince by hand. Wash thyme, pat dry, set aside some leaves for garnish, break off remaining leaves and mix into nut blend.
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3.
Peel oranges and pat dry; zest skin finely, remove white pith carefully and cut fillets out; squeeze juice from remaining fruit.
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4.
Season salmon fillets with salt and pepper. Place each fillet skin-side down in an oiled baking dish or casserole pan. Sprinkle with nut mixture and arrange orange fillets around, pour orange juice over, drizzle olive oil. Top fish with zest and bake in preheated oven at 160 °C (fan 140 °C; gas: level 2) for about 15 minutes. Garnish with reserved thyme and serve with rice & peas.
