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Salmon with toasted seeds and prosecco sauce recipe

9 ratings

For an alternative Christmas main that's super special, try this delicious side of salmon recipe. Bejewelled with toasted almonds, seeds, dill and capers and finished with a creamy prosecco sauce, this stunning dish will definitely impress. What's more, it's ready in under 1 hour and totally gluten-free. See method

Serves 8
15 mins to prepare and 30 mins to cook
574 calories / serving
Gluten-free

Ingredients

35g butter, softened
50g flaked almonds, half crushed
25g 4 seed mix
40g Parmesan, finely grated
2 lemons, zested, plus wedges to serve
2 tbsp capers, drained and rinsed
30g fresh dill, finely chopped
1-1.2kg side of salmon
7 bay leaves
1 tbsp olive oil
4 shallots, very finely chopped
2 large garlic cloves, finely chopped
½ vegetable stock pot, made up to 300ml
200ml prosecco or dry white wine
150ml pot double cream

Each serving contains

Energy
2385kj
574kcal 29%
Fat
43g 61%
Saturates
13g 66%
Sugars
2g 2%
Salt
0.9g 15%

of the reference intake
Carbohydrate 2.8g Protein 40.1g Fibre 0.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Melt 10g butter in a frying pan over a medium-low heat. Add the almonds and seeds and fry for 5 mins, stirring. Stir in the Parmesan and half the lemon zest; cook for 3-4 mins until crispy. Transfer to a plate to cool; mix with the capers and half the dill. Season with pepper; set aside.
Line a roasting tray with non-stick baking paper. Put the salmon on it, skin-side down. Mix the remaining 25g butter and lemon zest; season. Rub over the salmon; lay 6 bay leaves along the centre. Roast for 20 mins.
Meanwhile, heat the oil in a frying pan over a low heat and fry the shallots and garlic for 3-4 mins. Increase the heat, add the stock and remaining bay leaf; simmer for 5 mins. Add the prosecco and simmer for 3-4 mins until reduced by half, then stir in the cream. Cook for 2-3 mins, then stir through the remaining dill; season.
Transfer the salmon to a serving platter and sprinkle with the almond mix. Serve with the sauce.

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