Nori & sesame crusted salmon on parsley mash

title="Nori & sesame crusted salmon on parsley mash"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Nori-amp-sesame-crusted-salmon-on-parsley-mash.jpg" srcset="https://img.taste.com.au/DK6INH_o/w720-h480-cfill-q80/taste/2016/11/nori-sesame-crusted-salmon-on-parsley-mash-17324-1.jpeg 720w, https://img.taste.com.au/5hjt8au2/w643-h428-cfill-q90/taste/2016/11/nori-sesame-crusted-salmon-on-parsley-mash-17324-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Nori & sesame crusted salmon on parsley mash"
/>

• 0:10 Prep


• 0:25 Cook


• 
  4 Servings


• Capable cooks

Featured in
Main recipes, Salmon recipes

Ingredients

• 3 (20 x 20cm) nori sheets


• 2 teaspoons dried chilli flakes


• 3 teaspoons sesame seeds


• Salt


• 4 (about 200g each, 2cm thick) salmon fillets, skin removed


• 1kg desiree potatoes, peeled, cut into 3cm cubes


• 40g butter


• 3 spring onion bulbs, thinly sliced


• 160ml (2/3 cup) milk


• 2 tablespoons finely chopped fresh continental parsley


• 2 tablespoons light olive oil


• Lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C. Place nori in a single layer on a baking tray. Cook in preheated oven for 4 minutes or until crisp. Set aside for 5 minutes to cool.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Crush nori into the bowl of a food processor. Add chilli and process until finely chopped. Combine nori mixture, sesame seeds and a pinch of salt in a bowl. Press salmon in nori mixture to evenly coat. Place on a plate. Cover and place in the fridge for 30 minutes to chill.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, place the potato in a large saucepan of salted boiling water and cook for 15 minutes or until the potato is tender. Drain.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Melt butter in a large clean saucepan over medium-low heat until foaming. Add onion and cook, stirring, for 1 minute or until soft. Add potato and use a potato masher to mash until smooth. Add the milk and mash until combined. Beat with a wooden spoon until creamy. Remove from heat. Stir in the parsley. Taste and season with salt. Cover to keep warm.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Heat oil in a non-stick frying pan over medium-high heat. Add salmon and cook for 2 minutes each side for medium-rare or until cooked to your liking.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Spoon parsley mash among serving plates. Top with salmon and serve with lemon wedges, if desired
  
  
  

• Low carb


• Low sodium


• Low sugar


• Lower gi

Nutrition

• 3084 kj

  Energy




• 42g

  Fat Total




• 13g

  Saturated Fat




• 6g

  Fibre




• 57g

  Protein




• 158mg

  Cholesterol




• 180.24mg

  Sodium




• 7g

  Carbs (sugar)




• 31g

  Carbs (total)

All nutrition values are per serve

Notes

• Author: Ross Dobson


• Image credit: John Paul Urizar


• Publication: Australian Good Taste

Source: taste.com.au