Moist, buttery fish luxuriates under a golden crust of pine nuts, seasoned with rosemary and orange zest. Quick, easy and impressive! Treat yourself!
We eat quite a lot of salmon. I don’t eat meat, but DH and Kipper are both carnivores, so I tend to make fish occasionally as a compromise to keep them quiet! Friday night dinner is typically a fishy meal – it is Shabbat, after all.
But salmon on its own is pretty boring. You need to add a little something to liven it up a bit.
This delicious crusty salmon was concocted for a Friday night dinner. I was able to prepare it earlier in the day then pop it in the oven at the last minute. The topping of pine nuts, rosemary and orange was a doddle to prepare and the whole thing only took about 10 minutes to make (plus cooking).
Hide the evidence!
The pine nut crust also had the benefit of hiding the horrendous job someone had done cutting up the salmon. I won’t name and shame the supermarket where I bought it, but someone in their fish packing plant is more a fish-mangler than a fish-monger. I had to squash the salmon fillets back into some sort of shape before I could apply the crust, but once it was on, the disguise was perfect and they looked fab. The nutty crust baked beautifully, becoming golden and gorgeous in the hot oven.
Buttery and moist
I used melted butter to adhere the pine nuts to the salmon, but this also had the advantage of keeping the fish wonderfully moist as it cooked. The cooked salmon fillets were served with a wedge of orange for squeezing, which was fresh-tasting and delicious. The slightly acidic juice was a lovely foil to the buttery fish.
I made four salmon fillets topped with pine nuts, rosemary and orange, although in the end we polished them all off between the three of us. If you’re not such greedy gluttons, I’m confident in saying that this amount will feed four.
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Salmon topped with pine nuts, rosemary and orange
- 45 g pine nuts (⅓ cup)
- 1 tsp dried rosemary
- zest of an orange
- 4 salmon fillets (approx. 120g/4¼ oz each)
- 20 g melted butter (approx. 1½ tbsp)
- Wedges of orange to serve (optional)
- Preheat the oven to 180°C (350°F). Line a baking tray with foil.
- Using a food processor or mini-chopper, whizz the pine nuts, rosemary and orange zest to give coarse crumbs.
- Place the salmon fillets on the foil-lined baking tray and brush each fillet liberally with the melted butter - you may not need it all. Press a quarter of the crumbs onto the top of each salmon fillet. (If you have any melted butter remaining, drizzle it over the top of the crumbs.)
- Bake at 180°C (350°F) for 15 minutes until the fish is cooked and the pine nut crumbs are golden.
- Serve hot or warm, with orange wedges to squeeze over.