Fennel and Almond Crusted Salmon with Beetroot and Horseradish Dip

Name: Fennel and Almond Crusted Salmon with Beetroot and Horseradish Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 (2lb 5oz) side of fresh salmon, skin on, trimmed and pin boned; 1 tbsp. Dijon mustard; 75 g (3oz) panko breadcrumbs; 50 g (2oz) blanched almonds, whizzed in a food processor until coarse; 25 g (1oz) Parmesan, finely grated; 1 tbsp. fennel seeds, lightly crushed; Finely grated zest 1 lemon; 2 tbsp. each fresh tarragon and parsley, finely chopped; 4 tbsp. olive oil, plus extra to grease; 300 g (11oz) pack cooked beetroot, drained; 50 g (2oz) blanched almonds, toasted; 1 tbsp. hot horseradish sauce; 3 tbsp. soured cream; 1 tbsp. fresh tarragon, chopped; Juice 1/2 lemon

This herby crumb transforms a simple salmon into a dinner party-worthy main course. The punchy beetroot dip balances the rich, succulent salmon.

By The GH Kitchen TeamPublished: 03 August 2017

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Yields:

8 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

1 (2lb 5oz) side of fresh salmon, skin on, trimmed and pin boned
1 Tbsp. Dijon mustard
75 g (3oz) panko breadcrumbs
50 g (2oz) blanched almonds, whizzed in a food processor until coarse
25 g (1oz) Parmesan, finely grated
1 Tbsp. fennel seeds, lightly crushed
Finely grated zest 1 lemon
2 Tbsp. each fresh tarragon and parsley, finely chopped
4 Tbsp. olive oil, plus extra to grease

for the beetroot & horseradish dip

300 g (11oz) pack cooked beetroot, drained
50 g (2oz) blanched almonds, toasted
1 Tbsp. hot horseradish sauce
3 Tbsp. soured cream
1 Tbsp. fresh tarragon, chopped
Juice 1/2 lemon

Directions

1. Step 1
  Preheat oven to 190°C (170°C fan) mark 5. Place the salmon, skin side down, in a large roasting tin lined with baking parchment and lightly oiled. Brush with mustard to coat.
2. Step 2
  In a bowl, mix together the breadcrumbs, almonds, Parmesan, fennel seeds, lemon zest, chopped herbs, olive oil and some seasoning. Spread evenly over the salmon, pressing gently so that it sticks.
3. Step 3
  Roast in the oven for 20-30min until just cooked through – the time will vary depending on the thickness of your fillet, so check regularly from 20min.
4. Step 4
  Meanwhile, make the dip: in a food processor, whiz the beetroot with the almonds and horseradish. Add the soured cream, tarragon and lemon juice, whiz briefly, season to taste and serve alongside the salmon.
  
  GET AHEAD Make the crumb topping up to a few hours ahead. Cover and set aside. Complete recipe to serve. Make
  the beetroot dip up to a day ahead, cover and chill, remove from the fridge 30min before serving.
  
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Per Serving:

Calories: 439
Fibre: 3 g
Total carbs: 12 g
Sugars: 5 g
Total fat: 28 g
Saturated fat: 5 g
Protein: 35 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time