It’s Father’s Day tomorrow and I am making a simple wild salmon dish which I know my dad would love. He used to smoke his own salmon and I know he is still a huge salmon fan. I’ll definitely make it for him next time he comes to visit (all the way from Canada).
The recipe is very simple. Wild salmon has a more intense flavour and colour than the farmed variety. I does cost more but it is absolutely worth every penny and, besides, we all deserve a little treat once in a while. The simple marinade keeps the salmon moist while the almond flakes give it a sweetish, pleasant bit of crunch. Serve with a nice light salad, leafy vegetables, roast potatoes or a simple side dish of petits pois (heated only, as they lose their sweetness when boiled). Enjoy!
Happy Father’s Day!
1 medium size wild salmon fillet
4 tablespoons finely chopped fresh parsley
3 tablespoons lemon juice
3/4 teaspoon sea salt
3/4 teaspoon ground white pepper
1/2 cup almond flakes
4 tablespoons olive oil
To make the marinade combine the parsley, lemon juice, seasoning and 2 tablespoons of the oil. Place the salmon in an oven dish (skin side down), cover the entire top of the fish with the marinade and refrigerate for 1 hour.
Preheat the oven to 425 F/ 220 C/ gas mark 7. Remove the salmon from the fridge, sprinkle with the almond flakes and drizzle with the remaining oil. Bake for 15 minutes.