Crispy Salmon with Almond Skordalia & Nduja Butter
Crispy Salmon with Almond Skordalia & Nduja Butter
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 skin-on salmon fi llets
- 1 tbsp grapeseed oil
- Sea salt & white pepper
- Lemon cheeks, to serve
- Micro parsley, to serve
- ½ loaf white sourdough bread, crusts removed (200g)
- 1 cup almond meal
- 4 cloves garlic, roughly chopped
- 200mL mild extra-virgin olive oil
- 1 tbsp lemon juice
- 50g nduja
- 100g unsalted butter
Method
- For the almond skordalia, place the bread into a large bowl and cover with cold water. Allow to soak for 5 mins, then squeeze out as much water as you can.
- Transfer the bread to a food processor along with the almond meal and garlic. Blend until smooth, scraping down the side of the bowl.
- With the motor running, slowly drizzle in the olive oil until the mixture is smooth and emulsifi ed. If the mixture is too thick, thin out with a tablespoon of hot water at a time until the consistency of hummus.
- Add the lemon juice and season with salt and pepper.
- For nduja butter, place nduja into a small frying pan over a low heat. Cook the nduja for 5 mins, gently rendering its fat.
- Add the butter and cook for 1 min until melted and combined.
- Strain through a fi ne sieve (discard) and keep butter warm.
- Preheat a large non-stick frying pan to medium-high heat.
- Rub salmon with grapeseed oil all over and season with salt and pepper. Place salmon in a frying pan, skin-side down, for 3 mins or until the skin is evenly golden and crisp. Turn over and cook for a further 2-3 mins or until cooked to your liking.
- To serve, place a large, heaped spoonful of skordalia onto a plate and top with a piece of salmon. Spoon over nduja butter and top with micro parsley and lemon cheeks on the side.
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