The pistachio crust is pressed on top of each fillet and baked until golden brown and flakey. Salmon is full of protein and omega fatty acids, which are essential to the proper functioning of the heart and brain – so not only does this dish taste good, but it’s also good for you!
This Week
2 Dec - 8 Dec
Meal Prep Guide
Cut the ‘Chips’ (Store together in an airtight container in the fridge)
- 3 medium carrots (cut into battens)
- 1 medium orange sweet potato (cut into battens)
- 1 medium purple sweet potato (cut into battens)
Make the dressing for the slaw (Store in an airtight jar in the fridge)
Ingredients
- 3 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 ½ Tbsp apple cider
- Pinch of salt and pepper
Method
- Add all the ingredients into a jar and shake well to combine.
Tips
- Mayonnaise is predominantly made with egg yolks, oil, mustard and vinegar. The oil used is often a vegetable oil like canola, as these oils are neutral and flavourless. Unfortunately, these oils are also not great for us as they are genetically modified, highly processed and refined. But there’s good news, Sabato makes mayonnaise made with olive oil, or you can make your own mayonnaise using high-quality olive oil.
Shortcuts
- Toast the crumb in the pan and sprinkle over cooked salmon (whether that’s baked or pan fried).
Shortcuts
Vegetables
- Swap the slaw for simple leafy greens with a simple dressing.
- Swap veggie chips for our whole baked potatoes or smashed baby potatoes.
Protein
- Swap the salmon for chicken tenderloins (note, cooking time will vary)
- Swap salmon for white fish.
- For a vegetarian option, swap salmon for halloumi.
Ingredients
- 175g halloumi (sliced)
- 1 egg (whisked)
- ¾ cup sourdough breadcrumbs
- ⅓ cup pistachios (roughly chopped)
- 2 garlic cloves (crushed)
- 2 Tbsp fresh parsley (finely chopped)
- 1 lemon (zest)
- 2 Tbsp butter (melted) + extra for cooking
- 1 Tbsp olive oil + extra for cooking
Method
- Add the butter and olive oil to a medium-sized pan over medium heat; add the breadcrumbs, pistachios, garlic and salt. Toast for 3-4 minutes or until golden. Add the parsley and lemon zest; mix well before removing from the heat.
- Dip each piece of halloumi into the egg mixture and then into the breadcrumbs
- Heat a mixture of butter and olive oil in a large frying pan over a medium heat. Add the halloumi and cook for 2 minutes on each side or until golden brown on the outside and gooey in the centre.
Ingredients
Veggie chips
- 3 medium carrots (cut into battens)
- 1 medium orange sweet potato (cut into battens)
- 1 medium purple sweet potato (cut into battens)
- Olive oil
- Salt and pepper
- Mayo (optional)
Pistachio crumbed salmon
- 600g salmon fillets
- ¾ cup sourdough breadcrumbs
- ⅓ cup pistachios (roughly chopped)
- 2 garlic cloves (crushed)
- 2 Tbsp fresh parsley (finely chopped)
- 1 lemon (zest)
- 2 Tbsp butter (melted)
- 1 Tbsp olive oil
Honey mustard slaw
- ½ white cabbage (finely sliced)
- 3 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 ½ Tbsp apple cider
- Pinch of salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake.
- Add carrot and sweet potato to a large baking tray, drizzle with olive oil and season with salt and pepper. Pop into the oven for 25 minutes or until golden.
- Prepare a large baking tray lined with baking paper. Rub the fish fillets in olive oil and season with salt; place onto a tray and set aside while you prepare the crumb.
- Add the butter and olive oil to a medium-sized pan over medium heat; add the breadcrumbs, pistachios, garlic and salt. Toast for 1-2 minutes or until golden.
- Add the parsley and lemon zest; mix well before removing from the heat.
- Press the crumb mixture onto each fillet and bake for 10–12 minutes or until cooked through. Then turn to the grill setting for a couple of minutes to crisp up the crumb.
- While the fish is cooking, prepare the slaw. Add the sliced cabbage to a large bowl. Add the dressing ingredients into a jar or small bowl and shake well until combined; pour over the cabbage and toss well.
- Serve the salmon with a lemon wedge, a portion of chips and the slaw.
Variations
Vegetables
- Swap the slaw for simple leafy greens with a simple dressing.
- Swap veggie chips for our whole baked potatoes or smashed baby potatoes.
Protein
- Swap the salmon for chicken tenderloins (note, cooking time will vary)
- Swap salmon for white fish.
- For a vegetarian option, swap salmon for halloumi.
Ingredients
- 175g halloumi (sliced)
- 1 egg (whisked)
- ¾ cup sourdough breadcrumbs
- ⅓ cup pistachios (roughly chopped)
- 2 garlic cloves (crushed)
- 2 Tbsp fresh parsley (finely chopped)
- 1 lemon (zest)
- 2 Tbsp butter (melted) + extra for cooking
- 1 Tbsp olive oil + extra for cooking
Method
- Add the butter and olive oil to a medium-sized pan over medium heat; add the breadcrumbs, pistachios, garlic and salt. Toast for 3-4 minutes or until golden. Add the parsley and lemon zest; mix well before removing from the heat.
- Dip each piece of halloumi into the egg mixture and then into the breadcrumbs
- Heat a mixture of butter and olive oil in a large frying pan over a medium heat. Add the halloumi and cook for 2 minutes on each side or until golden brown on the outside and gooey in the centre.
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