Save to your scrapbook
Salmon fillets with almond crab crust & orzo pea salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
50g almonds, skins on, toasted
2 x 100g packs Seafood & Eat It Fifty Fifty Cornish Crab
50g dried white breadcrumbs
2 tbsp fresh tarragon, chopped
4 tbsp olive oil, plus extra to drizzle
3 x 280g pack Waitrose 2 Scottish Salmon Fillets
275g orzo pasta
150g peas, fresh or frozen
Zest of 2 lemons and juice of 1
75g bag pea shoots
Lemon wedges, to serve
1. Roughly chop the toasted almonds. Put in a bowl, mix in the crabmeat, breadcrumbs, tarragon and 2 tablespoons oil. Season.
2. Place the salmon, skin side down, in a lined baking tray. Top the fillets with the crab mixture, pressing down firmly. Bake for 20 minutes.
3. Meanwhile, cook the orzo in a pan of water for 10 minutes until al dente, adding the peas for the last 3-4 minutes. Drain. Whisk the lemon zest and juice and remaining oil in a large bowl.
4. Toss the orzo and pea mixture and pea shoots in the bowl with the dressing. Season. Spoon onto a platter, top with the salmon, drizzle with oil and serve with lemon wedges.
Typical values per serving:
This recipe was first published in Thu May 18 09:57:00 BST 2017.