Pistachio, Almond, Herb & Citrus Crusted Altantic Salmon

1/2 cup pistachio nuts, roasted & finely chopped

1/2 cup almonds, roasted & chopped

1/2 bunch mint leaves, finely chiopped

1/2 bunch coriander leaves, finely chopped

Zest of one lime

Zest of one lemon

Unsalted butter, melted

Ingredients: Balsamic Reduction

125ml good quality Balsamic Vinegar

60gm fine brown sugar

1/4 Jap pumpkin, peeled, cored &
diced into 2cm cubes

1 med sweet potato, peeled & diced
into 2cm cubes

250gm rocket

1 red onion, finely sliced

Lemon oil

Ingredients: Salmon

4 x 200gm skin off Atlantic Salmon
fillet

1. Combine nuts, herbs & zest in a bowl & mix in melted butter to a ‘wet sand’ consistency to bind the crust

2. Toss all salad ingredients together

3. Put balsamic vinegar & brown sugar into a pot & stir to dissolve the sugar. Bring to the boil & continue to boil

until a thick sugary consistency. Remove from heat & cool

4. Sear the salmon in a pan for 2 minutes on each side. Remove & push the crust onto one side of the salmon.

Finish in the oven (250 degree) till golden brown

To Serve: Drizzle balsamic reduction in a pattern on the plate, place the salad into the centre of the plate & place

salmon on top of the salad.