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
- salt & pepper
- fresh garden peas – frozen ones would work just as well too
- sweet potatoes (or frozen sweet potato fries)
- 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.
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
for the baked nut-crusted salmon
for the pea puree with sauteed courgettes
for the roasted cherry tomatoes
- 250 grams cherry tomatoes on the vine
- 1 tbsp olive oil
- pea shoots to garnish
- lemon wedges to serve
- 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.
Have you made this recipe?
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.