© J Sainsbury plc 2020
Walnut-coated salmon with a goat’s cheese and cauliflower mash
Walnuts are a delicious and crunchy topping for salmon, while the combination of earthy cauliflower and creamy goat's cheese makes an amazing mash
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 100g walnuts, finely chopped
- 2 tbsp honey
- 1 tsp cider vinegar
- 1 tsp za'atar
- 4 x 130g skinless salmon fillets
- 1 large head of cauliflower, cut into florets
- 100g soft goat's cheese
- 320g tenderstem broccoli
Method
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1
Preheat the oven to 200°C/gas mark 6. Mix together the walnuts, honey, vinegar and za’atar. Place the salmon fillets on a baking tray lined with greaseproof paper. Top each fillet with the walnut mixture, pressing down so it coats the skin. Bake in the oven for 12-15 minutes, until golden and crispy on top and the fish is opaque.
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2
Meanwhile, boil the cauliflower florets for 10-12 minutes until soft. Drain and return to the pan. Cook over a gentle heat for a couple of minutes to dry it out. Add the goat's cheese and mash with a potato masher, then season with black pepper.
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3
Meanwhile, steam the tenderstem broccoli for 8-10 minutes. Serve with the salmon and mash.
