30 mins cooking | Serves 10
- 1.5-2kg side of New Zealand salmon
- 2 tablespoon mustard
- ½ cup pine nuts
- 1½ cups fresh white breadcrumbs
- ½ cup parsley, chopped
- zest of 1 large lemon
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- ½ cup pomegranate seeds and a
- small handful of freshly torn parsley, to garnish
- lemon wedges, to serve
- Preheat oven to 150°C. Line an oven tray with baking paper (twisted at the corners to catch any cooking juices) and place the salmon on it. Spread with the mustard.
- In a bowl, mix the pine nuts, breadcrumbs, parsley, lemon zest, seasonings and oil. Spoon over the salmon to cover. Bake for approximately 30 minutes.
- Transfer the salmon to a large serving platter and gently slide out the paper from underneath.
- Garnish with pomegranate seeds and parsley. Serve with plenty of lemon wedges.
- The easiest instrument with which to bone salmon is a pair of sterilised pliers. You’ll find about 17 to 20 bones and they’re easy to locate by running your fingers from the thick end of the fillet.