Sweet soft coral pink salmon, coated in mustard + topped with a crunch. A flavour sensation.
Salmon is loaded with protein and the two blockbuster omega 3s, that helps with brain, nerve and eye development. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat.
Here we are using salted pretzels for the crust, not only does this then make it a great recipe for those who are gluten intolerant (if you buy the GF pretzels), it tastes AMAZING.
INGREDIENTS
4 Salmon fillets
100g Pretzels
Good pinch smoked paprika
2 tbsp Dijon Mustard
Lemon zest + Juice
To Serve: I would suggest a spinach + tomato salad
Step 1: Preparation
Pre-heat an oven to 180c. Line a baking sheet with aluminium foil or parchment.
Step 2: Bash
Add the pretzels + paprika into a bowl and using the end of a rolling pin (like a large pestle + mortar) bash the pretzels to form a crumb. Mix in the zest of the lemon.
Step 3: Coat
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with pretzel crumb.
Step 4: Bake
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Step 5: Serve
Check the salmon, if cooked to your liking then plate + serve.