Salmon with Almond Crust, Lime and Avocado Salad

Ingredients

• 2 packs FRoSTA Wild Salmon Fillets MSC (250 g each)
• 250 g Cherry Tomatoes
• 3 stalks flat‑leaf parsley
• 1 Garlic clove
• 1 Avocado
• 4 tbsp white wine vinegar
• 0.5 tsp mustard
• 2 tbsp liquid honey
• Salt
• Pepper
• 4 tbsp olive oil
• 1 tbsp prepared horseradish (jarred)
• 75 g almond slivers
• 2 tsp softened butter
• 1 Organic Lime
• 150 g crème fraîche
• 5 tbsp milk
• sugar
• fat for greasing the baking sheet

Instructions

1. 1.

   Thaw FRoSTA wild salmon fillets according to package instructions. Meanwhile, wash and halve cherry tomatoes. Wash parsley and roughly chop, reserving some for garnish. Peel garlic and finely mince. Halve avocado, remove pit, scoop flesh from skin and dice into small cubes. Combine prepared ingredients. Whisk vinegar, mustard, 1 tbsp honey, garlic, salt, pepper; fold in olive oil to make vinaigrette. Add vinaigrette to avocado salad and mix.

2. 2.

   Wash salmon fillets, pat dry, and place side by side on a greased baking sheet. Mix 1 tbsp honey with horseradish; brush over fillets and season with salt and pepper. Sprinkle almond slivers over fillets. Dot each with ½ tsp softened butter in small mounds. Bake in preheated oven (220 °C fan) for 8 minutes until golden brown.

3. 3.

   While salmon bakes, grate lime zest finely after washing hot. Halve lime and squeeze juice. In a saucepan bring crème fraîche and milk to a boil; add lime juice and zest. Season sauce with salt, pepper, and a pinch of sugar. Taste avocado salad and adjust seasoning.

4. 4.

   Remove salmon from oven, plate on dishes with lime sauce and avocado salad, garnish with remaining parsley.