Ingredients
Herb Crumb
- 1 clove garlic, (optional)
- 10 sprigs parsley
- 40 grams macadamia nuts
- 20 grams Butter
- 30 grams breadcrumbs
Salmon
- 4 fillets skinless salmon, portion sized
- Salt & Pepper, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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1. Preheat oven to 180°C. Line baking tray with baking paper.
2. Place garlic (if using) and parsley in bowl. Chop 5 sec/speed 7. Scrape down sides of bowl.
3. Add macadamia nuts. Chop 5 sec/speed 5, or until desired size is achieved.
4. Add butter & breadcrumbs. Mix 10 sec/
"Counter-clockwise operation" /speed 5.5. Place salmon fillets on baking tray. Season with salt & pepper, then divide & place crumb on top of each salmon fillet, covering the whole top surface of each fillet.
6. Cook salmon in oven for 15-20 mins, or until crumb has browned & salmon is cooked through.
Tip
Thickness of the crumb will vary, depending on the size of the fillets. Double the recipe if you want a really thick crumb.
Experiment with your favourite nuts & herbs - cashews are another of my favourites.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Really yummy, I'm not a massive Salmon fan, but loved it, kids loved it too which is a big bonus
This was lovely and to reduce the calories I didn't add any butter. I simply sprayed my fillet with cooking spray and then patted the crumb on the top and gave it another light spray before popping in the oven.
With the calories saved I made a white wine soy glaze:
Very gooood! I think a thinner crumb would have been better, but the final product was amazing anyway!
Loved this, thanks for sharing
I have the confidence to experiment with different flavours now.
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