Honey-Mustard Oat-Crusted Salmon


- 1 small brown onion, thinly sliced
- 40g porridge oats / rolled oats
- 260g salmon fillets
- 300g green beans, trimmed

(Honey-Mustard Vinaigrette)
- 1/2tbsp Dijon Mustard
- 1/2tbsp honey
- 2tbsp white wine vinegar
- 1tbsp olive oil
- 1/4tsp salt
- 1/8tsp ground black pepper

(1) Combine all ingredients of vinaigrette in a small bowl. Stir until well combined.

(2) Toss onion with 1tbsp of the Honey-Mustard Vinaigrette. Spread on a baking sheet and bake in preheated oven at 230c for 5 minutes.

(3) Meanwhile, mix oats with 2tbsp of the vinaigrette until evenly coated. Also, brush salmon fillets with 1/2tbsp of the vinaigrette, and then top with the oat mixture.

(4) Move onion to the sides of baking sheet, place oat-coated salmon onto center. Bake for 10 minutes or until salmon is cooked.

(5) Cook green beans in boiling water for 6 minutes.

(6) Arrange drained poached green beans onto serving plates. Pour over the remaining vinaigrette. Top with caramelised onion followed by salmon.

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