Scottish salmon fillets are baked with an almond crust and served on a bed of pea puree with sauteed courgettes. Roasted cherry tomatoes and crispy sweet potato fries accompany.
Posh fish & chips in collaboration with Sainsbury’s.
Did you know that research from the Sainsbury’s Living Well Index 2017 uncovered that over two-thirds (69%) of Brits are cutting back on social activities such as ordering takeaways and eating out in order to keep living costs down?
Sainsbury’s has challenged some of us food bloggers to recreate our favourite dishes and restaurant experiences at home, using quality products from their new value price drop products. The aim is to show you that you can live well for half the price and avoid missing out on your favourite meals.
For my recipe, I’ve created posh fish & chips using Scottish salmon fillets baked in the oven with a nut crust. Besides fresh salmon fillets, the recipe uses mainly store-cupboard items and it also uses up the heels of a loaf of bread in the topping, preventing food waste and helping to keep the price down.
To accompany, pea puree with sauteed courgettes, aka posh mushy peas, but made with seasonal fresh garden peas. If you can’t get fresh, frozen peas will work too. Sauteed courgettes add extra texture and flavour and contribute to your five a day too.
Sweet potato fries can be notoriously tricky to make. They often don’t crisp up as nice as regular white potatoes, but they do taste fantastic. As they’re packed full of vitamins and fibre they’re a healthier alternative, and they also contribute to your five a day. Alternatively, if you don’t fancy making your own, check out the Sainsbury’s frozen food section and buy some ready made frozen ones.
WHAT YOU NEED FOR THIS NUT-CRUSTED SALMON RECIPE
- Scottish salmon fillet portions
- breadcrumbs – use leftover stale bread heels for this
- whole almonds – buy these in bulk to save money
- good quality olive oil
- wholegrain mustard
- runny honey
- lemons
- salt & pepper
- fresh garden peas – frozen ones would work just as well too
- butter
- courgette
- sweet potatoes (or frozen sweet potato fries)
- cornflour
- cherry tomatoes on the vine
- pea shoots, to garnish (optional)
HOW TO MAKE NUT CRUSTED SALMON
Step 1: Get yourself some fresh Scottish salmon fillets and arrange on a piece of baking paper.
Step 2: Place the almonds, breadcrumbs, parsley and lemon zest in a mini food processor and process until coarse and combined. Drizzle in the olive oil and process again until blended.
Step 3: Combine the mustard, runny honey and juice of half a lemon in a separate bowl. Season with salt and pepper.
Step 4: Brush the honey mustard glaze over the salmon fillets.
Step 5: Press the almond crumb topping onto the glaze. Transfer to the oven (baking paper and all) and
Step 6: Serve with pea puree with sauteed courgettes, pea shoots and crispy sweet potato fries.
HOW TO MAKE CRISPY SWEET POTATO FRIES
Step 1: Peel your sweet potatoes and cut into one centimetre thick sticks.
Step 2: Soak the sweet potato sticks in plenty of cold water for 45 minutes. This helps remove some of the starch from them.
Step 3: Drain the sweet potato sticks on a clean tea towel and pat dry with another tea towel.
Step 4: Dredge the sticks with the cornflour (this is easier if you pop them into a plastic bag and shake it).
Step 5: Arrange the sweet potato on a preheated baking tray, well spaced apart, and drizzle with olive oil.
Step 6: Bake for 30 minutes in a preheated oven, turning once. Season with salt after they’ve come out of the oven.
HOW TO MAKE PEA PUREE WITH SAUTEED COURGETTES
Step 1: Cook your peas in boiling water until tender.
Step 2: Drain and rinse under cold water to refresh.
Step 3: Puree until smooth and then push the puree through a fine sieve.
Step 4: Chop half the courgette into 5 mm dice.
Step 5: Saute in a little butter until they begin to soften, but still retain some texture.
Step 6: Add the courgette to the warmed pea puree and stir in some butter. Season to taste.
SAINSBURY’S PRICE DROP
On 23rd March 2018, Sainsbury’s cut the prices of 930 every day and essential grocery products in its stores and online. Prices were slashed on products that matter the most to us customers including meat, fish, fresh produce and alcohol.
All of the items in this recipe can be found in Sainsbury’s, saving us pennies without having to compromise on flavour or miss out on our favourite meals. We can do our entire weekly family shop at Sainsbury’s and with the recent price reductions, the average weekly shop spend is now £57.93, down from £62.88.
For more recipe inspiration, visit the Sainsbury’s website. To keep up to date on offers, recipes, tips & tricks follow Sainsbury’s on Twitter, Instagram and Facebook.
What’s your favourite at-home fakeaway meal? Are you a fish & chips person, or do you prefer making your own pizzas or curries at home? Let me know in the comments!
Baked Nut-Crusted Salmon with Pea Puree and Crispy Sweet Potato Fries
Ingredients
for the baked nut-crusted salmon
- 2 160 gram Scottish salmon fillets
- 25 grams raw almonds
- 50 grams fresh breadcrumbs
- 1 tbsp fresh parsley
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 tbsp wholegrain mustard
- 1 tbsp runny honey
- 1/2 lemon juice only
- Shetland sea salt to taste
- freshly ground black pepper to taste
for the pea puree with sauteed courgettes
- 250 grams fresh garden peas
- 1/2 courgette
- 25 grams butter
- Shetland sea salt to taste
- freshly ground black pepper to taste
for the crispy sweet potato fries
- 2 sweet potatoes
- 1 tbsp cornflour
- 2 tbsp olive oil
- Shetland sea salt to taste
for the roasted cherry tomatoes
- 250 grams cherry tomatoes
- 1 tbsp olive oil
optional extras
- pea shoots to garnish
- lemon wedges to serve
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Instructions
- Peel the sweet potatoes and cut, lengthwise, into 1 cm sticks. Soak for 45 minutes in plenty of cold water.
- Meanwhile, prepare your salmon. Preheat oven to 200 C/ 390 F and preheat the baking tray.
- Combine the whole almonds, breadcrumbs, lemon zest and parsley in food processor and process until coarse. Drizzle in the olive oil and process again until blended. Set aside.
- Mix together the wholegrain mustard, honey and lemon juice together in a small bowl. Season with salt and pepper to taste.
- Arrange your salmon fillets on a piece of baking paper. Brush the honey mixture over the salmon fillets and press the almond crumb topping onto the top.
- Transfer the baking paper with the salmon to the preheated baking tray and bake for 15-20 minutes (5 minute for each 1 cm thickness of the salmon). Add the cherry tomatoes, drizzled with olive oil, for the last 10 minutes.
- Meanwhile, drain the sweet potato sticks and pat dry.
- Preheat your second oven to 220 C/ 425 F and preheat your baking tray.
- Toss the sweet potato sticks in the cornflour and drizzle with the olive oil. Arrange on the preheated baking tray and bake in the centre of the oven for 30 minutes, turning once.
- To prepare the pea puree, boil the peas until tender, about 3-4 minutes.
- Drain and rinse under cold water to refresh. Puree until smooth, and then press through a sieve. Set aside.
- Meanwhile, heat half the butter in a skillet. Cut the courgette into 5 mm dice and saute until slightly tender, but still retaining some texture, about five minutes.
- Reheat the pea puree in a small saucepan along with the remaining butter. Stir in the sauteed courgettes. Keep warm.
- Serve the baked salmon on a bed of the peas and courgettes, with the sweet potato fries and roasted tomatoes on the side. Garnish with pea shoots and lemon wedges, if desired.
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This is a sponsored post in collaboration with Sainsbury’s, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
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This looks much more appealing than greasy fish and chips from the chippy! I’m definitely going to be following your tips for perfect crispy sweet potato fries.
Very delicious indeed. Thanks for sharing
Love this dish Elizabeth. We eat loads of salmon here, but so often it is straight parcel-cooked or panfried. I really should try coating it!
And thank you for your tips on the sweet potato fries…. They can be a bit soggy….. I shall try your method next time! x
That looks like a delicious interpretation of fish and chips and it’s good for you too. I usually have fish and chips in our local pub every Friday but yours looks way better!
OMG this looks and sounds absolutely delicious and I don’t think it’s too far out of my capabilities to try to make it myself. Thanks for making the recipe sound so straight forward xxx
I love cooking salmon at home. A nut crust sounds lie a really delicious addition.
I’ve been super impressed with all the recent price drops from Sainsburys. This looks a great dish, I’ve never coated my sweet potato fries with cornflour so I’ll try that. Mich x
This looks delicious! I have some corgettes in the fridge that need to be used up this weekend, so will have to give this recipe a go!
Right, you had me at the sweet potato fries, these look super yummy and going to make these this weekend x
What a fabulous combination! I love sweet potato ties and I love salmon. Definitely a winner for me!
Love the sound of this. I would have thought the sweet potato fries would be a little overpowering with the subtle salmon but I’ll certainly be giving this a try
I love sweet potato fries but you’re right they are tricky. The burn quickly at the end for me!
This looks so good Elizabeth, we love fish here and I’ve never put a nutty crumb coating on salmon before so really want to try this. Your photos are stunning:-) Will be sure to check out the price drops at Sainsburys when I’m next there!
I do like fish and chips but actually, this gorgeous crusted salmon looks far more delicious, I’d take this over the takeaway any day. Really love the look of the crust ingredients with the pink salmon.
Love the sound of that nutty crust, it sounds so full of flavour! I really need to start cooking with nuts more.
I am a total salmon fiend and love the idea of doing this with a nut crust – will have to try this out!
Now that really is fish and chips with a difference! I love salmon and peas and it looks absolutely mouth-watering. Will you move in with me and cook me your ‘posh fish and chips’ pretty please?
delicious! Great combination of flavours – and so good for you too. Have a great day 🙂
What a fantastic idea! I’m always looking for new recipes and I love sweet potato fries. They’re my favourite.
Stunning photos and great idea too. I adore sweet potato fries and these ones look a perfect combo with the salmon
I think this would be a lovely healthier alternative to a deep fried fish and chips. The added protein and natural oils from the nuts with the omega 3 is perfect for a post gym work out.
This is the poshest fish and chips I have ever seen, I do my fishing shopping from Sainsburys and love their salmon. I will try to recreate this recipe to the best of my ability.
That looks and sounds delicious. Loving the pea puree going to give it a go.
I love your photography; the food just looks so amazing. It’s making me feel hungry!
The crumbled salmon sounds really yummy, and I love sweet potatoes fries x
Your photography is always so stunning! And i love the look of this all – especially the pea puree, very underrated as an ingredient I think!
Oh this looks delicious! I haven’t eaten Salmon for a while now, I must cook it again! I do often use Sainsbury’s for recipe ideas actually! x
That looks amazing. I’ve only recently started eating salmon and really enjoy it now
This meal looks and sounds great. I’d happily eat this for dinner. And I love pea puree, although I’d probably be the only one eating it in our house! And our favourite fake away is a chicken curry.
This looks delicious! Love the fact that you have broken down each part of the recipe, I’m not a huge fan of Salmon but this is making me reconsider !
I’m not a big salmon person although this does look amazing. The sweet potato fries look gorgeous. I could eat sweet potato fries all day every day. 🙂
That salmon looks heavenly! So juicy and the crust looks amazing. I love whole grain dijon mustard on pretty much anything 🙂
This meal looks and sounds amazing. Such a delicious choice of foods, all in perfect harmony. Given the choice of takeaway or this, this would be mine everytime. Goes to show that you can create (and enjoy) a fine meal within budget.
My mouth is watering. I love pea pureé and the addition of the sautéed courgettes makes it doubly delicious. What a great meal!
This sounds like the most luxurious and delicious fish and chip dinner – that nut crust sounds incredible!
The crust on the salmon fillet looks amazing! I love how you have explained the detailed steps for the recipe with images, such a great way to tell the story. I’ve pinned away for a posh weeknight dinner for the future!
The nut crust on this salmon sounds absolutely delicious and I will have to try your method with the sweet potato fries too.
My husband doesn’t eat fish and I find I don’t get to cook it a lot, but I know oily fish especially like salmon is so good for you. I think I will try this recipe as I love the sound of the nut crust and make him a veggie burger instead!
I love LOVE sweet potato fries and make them all the time but have never dredged them in cornflour. I must try that sometime.