- 2 tbsp whole almonds
- large handful fresh parsley
- 50g/1¾oz breadcrumbs
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 tsp garlic and horseradish mustard
- 150g/5½oz salmon fillet, skinned
- 1 tbsp olive oil
- 2 garlic cloves, sliced
- 150g/5½oz spinach
- pinch chilli flakes
- salt and freshly ground black pepper
- To make the salmon crust, place the almonds, parsley, breadcrumbs, a dash of olive oil and seasoning into a blender and pulse to combine.
- Spread the garlic and horseradish mustard over the salmon fillet and then roll in the breadcrumbs. Pat to ensure the crumbs stick to the salmon.
- Heat the remaining olive oil in a frying pan, add the salmon and pan fry for 3-4 minutes each side.
- For the chilli spinach, heat the olive oil in a wok, add the garlic and cook gently for 1-2 minutes. Add the spinach, chilli and seasoning and toss to slightly wilt the spinach. Leave to cool slightly and then squeeze to remove the excess moisture from the spinach
- To serve, spoon into a chef's ring, remove the ring and top with the salmon.