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Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Rating
4.5rating out of 5

(367 reviews from our customers)

Prep Time

35 min

Cuisine

French

Treat someone special to a restaurant-worthy meal you made yourself. You’ll top prime salmon fillets with a homemade crumb of crushed hazelnuts, fresh dill and lemon zest. Serve with an indulgent pomme purée and minty, lemon-infused sugar snaps and Tenderstem. Impressive! (Gluten-free, suitable for coeliacs).

Prep Time

35 min

Cuisine

French

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
garlic-clove
3 garlic cloves
Cheddar-cheese
40g mature cheddar †
Hazelnuts
1 bag of hazelnuts †
fresh-mint
5g mint
Potatoes
400g potatoes
Sugarsnap-peas
80g sugar snap peas
Tenderstem broccoli
120g Tenderstem broccoli
fresh dill & chive mix
10g dill & chive mix
salmon fillets skinless
2 x 110g salmon fillets (skinless) †
soft cheese2
50g soft cheese †
Dijon-mustard
5.5g dijon mustard †
You Will Need
Tin foil, rolling pin, butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 5g mint
  • 400g potatoes
  • 80g sugar snap peas
  • 120g Tenderstem broccoli
  • 10g dill & chive mix
  • 2 x 110g salmon fillets (skinless)<span class="strong">†</span>
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 547 kJ
131 kcal
2917 kJ
699 kcal
Fat
of which saturates
7.3 g
2.1 g
38.8 g
11.2 g
Carbohydrate
of which sugars
9.6 g
1.4 g
50.9 g
7.3 g
Fibre 1.7 g 8.9 g
Protein 7.6 g 40.3 g
Salt 0.17 g 0.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 bag of hazelnuts (25g)
hazelnut (100%)
5g mint
mint (100%)
400g potatoes
potato
80g sugar snap peas
sugar snap peas
120g Tenderstem broccoli
tenderstem broccoli (100%)
10g dill & chive mix
dill & chive mix
2 x 110g salmon fillets (skinless)
salmon (fish)(100%)
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
Allergens
  • Allergens highlighted by † (milk, nut, fish, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Roast the garlic

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.

Cut a piece of tin foil (or baking paper) approx. the size of an A4 sheet of paper. Add the garlic cloves (skins on) to the foil with a drizzle of olive oil.

Scrunch the edges of the foil together to form a sealed parcel and add the parcel to a baking tray.

Put the tray in the oven for an initial 5 minutes.

2 Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Make the hazelnut crumb

Meanwhile, boil a kettle.

Zest 1/2 [1] lemon.

Bash the hazelnuts into fine crumbs with a rolling pin (keep them in the bag so you don't lose them!).

Chop the dill finely, including the stalks.

Combine the chopped dill, bashed hazelnuts, lemon zest in a bowl. Season with a pinch of salt and pepper – this is your hazelnut crumb.

3 Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Cook the potatoes

Peel and chop the potatoes into rough, bite-sized pieces.

Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 minutes or until fork-tender.

Once cooked, drain and return them to the pot.

Re-boil a kettle.

4 Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Encrust the salmon

Once the garlic has had 5 minutes, remove the tray from the oven and add the salmon fillets.

Spread the Dijon mustard over the salmon and top with the hazelnut crumb.

Return the tray to the oven for a further 10-12 minutes or until the crumb is golden and the salmon is cooked through – this is your hazelnut-crusted salmon.

Tip: your fish is cooked when it flakes easily.

 

5 Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Cook the sugar snaps and Tenderstem

Meanwhile, chop the sugar snap peas into small bite-sized pieces.

Strip the mint leaves from their stems and chop them finely. Chop the chives finely.

Grate the cheddar cheese.

Add the chopped sugar snap peas and Tenderstem broccoli to a pot with a pinch of salt. Cover with boiled water and bring to the boil over a high heat and cook for 1-2 minutes or until they're tender.

6 Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Make the garlic pomme purée

Once done, remove the salmon tray from the oven.

Carefully remove the skins from the roasted garlic. Return the drained potatoes to a low heat and add the peeled garlic, grated cheesesoft cheese and a large knob of butter.

Mash until smooth, then add the chopped chives and season generously with salt. Cover with a lid until serving – this is your garlic pomme purée.

7 Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Add lemon butter and mint to the greens

Drain the Tenderstem and sugar snap peas. Return them to the pot over a medium heat with a large knob of butter and the chopped mint.

Squeeze in the juice of 1/2 [1] lemon and cook for 1 minute or until the vegetables are fully coated in the lemon butter.

8

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Serve up!

Cut the remaining lemon into wedges.

Serve the hazelnut-crusted salmon with the garlic pomme purée and minty greens to the side. 

Garnish with a lemon wedge.

Enjoy!

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