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🥗 Almond-crusted salmon with fresh lime avocado salad

620 kcal · 30 min · 4 servings

Ingredients

• 2 pack FRoSTA Wild Salmon Fillet MSC (each 250 g)
• 250 g Cherry tomatoes
• 3 sprigs flat-leaf parsley
• 1 clove Garlic
• 1 Avocado
• 4 tbsp White wine vinegar
• 0.5 tsp Mustard
• 2 tbsp Liquid honey
• Salt
• Pepper
• 4 tbsp Olive oil
• 1 tbsp Cream horseradish (jar)
• 75 g Sliced almonds
• 2 tsp Soft butter
• 1 Lime
• 150 g Crème fraîche
• 5 tbsp Milk
• Sugar
• Fat (for the baking sheet)

Instructions

1. 1. Thaw the wild salmon fillets according to the package instructions.
2. 2. Wash the cherry tomatoes and cut them in half.
3. 3. Wash the parsley.
4. 4. Roughly chop the parsley, but save a small amount for garnishing.
5. 5. Peel the garlic and chop it finely.
6. 6. Cut the avocado in half and remove the pit.
7. 7. Remove the flesh from the skin.
8. 8. Cut the avocado flesh into small cubes.
9. 9. Mix the prepared ingredients for the salad.
10. 10. Whisk together vinegar, mustard, one tablespoon of honey, the chopped garlic, salt, and pepper.
11. 11. Stir in the olive oil.
12. 12. Pour the vinaigrette over the avocado salad.
13. 13. Toss the salad well.
14. 14. Wash the wild salmon fillets and pat them dry.
15. 15. Place the fillets side by side on a greased baking sheet.
16. 16. Mix one tablespoon of honey with horseradish.
17. 17. Brush the salmon fillets with the honey-horseradish mixture.
18. 18. Season the salmon with salt and pepper.
19. 19. Sprinkle almond flakes over the fillets.
20. 20. Distribute half a teaspoon of soft butter in small flakes on each fillet.
21. 21. Preheat the oven.
22. 22. Bake the salmon in the preheated oven (electric oven: 220 degrees, fan: 200 degrees) for 8 minutes until golden brown.
23. 23. Wash the lime thoroughly with hot water.
24. 24. Finely grate the lime zest.
25. 25. Cut the lime in half.
26. 26. Squeeze the juice from the lime.
27. 27. Pour crème fraîche and milk into a pot.
28. 28. Bring the mixture to a boil.
29. 29. Add the lime juice and grated zest to the sauce.
30. 30. Season the sauce with salt, pepper, and a pinch of sugar.
31. 31. Finally, taste and adjust the seasoning of the avocado salad as well.
32. 32. Remove the salmon fillets from the oven.
33. 33. Plate the salmon.
34. 34. Pour the lime sauce over the salmon.
35. 35. Serve the salmon with the avocado salad.
36. 36. Garnish the dish with the remaining parsley.

Nutrition per serving

• kcal: 620
• Protein: 32 g · Fett/Fat: 48 g · Carbs: 11 g