{"id":2229,"date":"2017-07-22T15:07:23","date_gmt":"2017-07-22T07:07:23","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=2229"},"modified":"2018-07-11T15:19:24","modified_gmt":"2018-07-11T07:19:24","slug":"oven-baked-new-zealand-salmon-fillet-with-lemon-almond-crust-and-beetroot-dill-salad","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/oven-baked-new-zealand-salmon-fillet-with-lemon-almond-crust-and-beetroot-dill-salad\/","title":{"rendered":"Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-305475994\">\n\n\t<div id=\"col-1100552080\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad<\/h1>\n<p><strong>by Daniele Sarno<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1100552080 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1021863040\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id1278'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1021863040 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-305475994 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-298958565\">\n\n\t<div id=\"col-1702359916\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">Savour the true taste of seafood at its finest with Chef Daniele Sarno\u2019s Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and a refreshing Beetroot Dill Salad. It\u2019s a seafood-lover\u2019s delight!<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Mediterranean\u00a0<strong>Course :<\/strong>\u00a0Main\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a020\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a020\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a040\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a04<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>600 g New Zealand Salmon fillet<\/li>\n<li>15 ml Extra virgin olive oil, plus more as needed<\/li>\n<li>1 Lemon, halved crosswise<\/li>\n<li>Maldon Salt and freshly ground pepper<\/li>\n<li>1 tsp Grain mustard<\/li>\n<li>2 slices Wholemeal bread<\/li>\n<li>75 g Whole almonds<\/li>\n<li>50 g Spring onions<\/li>\n<li>25 g Capers<\/li>\n<li>40 g Seedless black olives<\/li>\n<li>1 clove Garlic, crushed<\/li>\n<li>Fresh dill leaves<\/li>\n<li>3 Beetroots, sliced<\/li>\n<li>4 tsp Lemon zest, finely grated<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1702359916 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-438946607\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2230\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Oven-Baked-New-Zealand-Salmon-Fillet-with-Lemon-Almond-Crust-and-Beetroot-Dill-Salad-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Oven-Baked-New-Zealand-Salmon-Fillet-with-Lemon-Almond-Crust-and-Beetroot-Dill-Salad-300x200.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Oven-Baked-New-Zealand-Salmon-Fillet-with-Lemon-Almond-Crust-and-Beetroot-Dill-Salad-24x16.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Oven-Baked-New-Zealand-Salmon-Fillet-with-Lemon-Almond-Crust-and-Beetroot-Dill-Salad-36x24.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Oven-Baked-New-Zealand-Salmon-Fillet-with-Lemon-Almond-Crust-and-Beetroot-Dill-Salad-48x32.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Oven-Baked-New-Zealand-Salmon-Fillet-with-Lemon-Almond-Crust-and-Beetroot-Dill-Salad.jpg 720w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1597841868\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-298958565 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>Pre-heat the oven to 230 C. Place the fish, skin side down, on the pan; brush with olive oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper, and then spread the mustard lightly over the fillets.<\/li>\n<li>Tear the bread into 1-inch pieces. Place in a food processor and grind to fine crumbs.<\/li>\n<li>Transfer 30 g of the breadcrumbs to a small bowl. Grind the almond coarsely in the processor; add to the bowl with the crumbs. Mix in the spring onions, lemon zest, capers, crashed garlic, chopped black olives, basil leaves and 1-tablespoon oil. Season with salt and pepper.<\/li>\n<li>Wash and drain the Beetroots, cut into thin slice, season to taste and set aside.<\/li>\n<li>Just before baking, divide the breadcrumbs mixture among the fillets, pressing onto the top of each piece. Bake until the fish is just springy to the touch and the breadcrumbs start to brown, about 10 minutes, depending on the thickness of the fish.<\/li>\n<li>Transfer the fish to plates and serve right away with the Beetroots salad.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Savour the true taste of seafood at its finest with Chef Daniele Sarno\u2019s Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and a refreshing Beetroot Dill Salad. It\u2019s a seafood-lover\u2019s delight!<\/p>\n","protected":false},"author":3,"featured_media":2230,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[55],"cuisine":[67],"difficulty":[69],"time":[74,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad | ToTT Store<\/title>\n<meta name=\"description\" content=\"Savour the true taste of seafood at its finest with Chef Daniele Sarno\u2019s Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and a refreshing Beetroot Dill Salad. 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