Chia Seed and Parmesan Crusted Salmon with Parsley Dill
Parsley, Dill & Tarragon
|2 tbsp Black Chia Seeds|
|1 tspn Sea salt flakes|
|1/2 tspn Black pepper cracked|
|1/2 cup Parmesan cheese fresh, grated|
|4 units Salmon Fillets 200g each|
|1 tbsp olive oil|
|160g Asparagus mini, trimmed|
|200g Snow Peas trimmed|
PREPARATION TIME: 10 mins
- Combine chia seeds, parmesan and seasoning on a plate. Place salmon fillets skin side down onto the mixture pressing firmly so a generous amount of crust ingredients adheres.
- Heat oil in a large frying pan over medium to high heat. Add salmon skin side down and pan-fry for 3-5 minutes, depending on the thickness. Carefully turn over and cook for another 3-4 minutes until flesh flakes easily & is a little pink in the centre.
- Steam or microwave vegetables until just soft – asparagus (1-2 mins) & snow peas (1-2mins). Season to taste. When steaming vegetables, place those which require longer to cook in the steamer first and those the quickest last to ensure vegetables remain tender and do not go mushy.
- Serve piping hot vegetables with pan fried salmon fillet. Finish with a generous dollop of Birch & Waite Parsley, Dill & Tarragon Seafood Sauce and salad.
Where To Buy
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