Crunchy Fries & Festive Pistachio-Crusted Salmon with Salsa
Festive pistachio-crusted salmon paired with coriander and dill salsa, garnished with pomegranate seeds, and served with Lamb Weston Really Crunchy Fries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lambweston.eu.
Cooking tools:
- Food processor
- Mortar and pestle
- Kitchen scale
- Baking sheet
- Parchment paper
- Oven
- Pastry brush
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Plate
- Serving platter
Ingredients
- 250g Really Crunchy Fries cooked as per the cooking instructions
- 2 x skinless salmon Fillets, - approx. 120g / portion
- 3 tsp olive oil
- 100g shelled pistachios
- 1 slice sourdough - approx. 15g
- Juice of a lemon - half for the crumb, save half for serving
- Salt & pepper to taste
- 1 tbsp. diced red onion
- 1 tsp white wine vinegar
- 20g coriander leaves
- 10g dill leaves
- 2 tbsp. pomegranate seeds
- Drizzle of extra virgin olive oil
- Dill fronds
- Pomegranate seeds
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