Sunday, 6 November 2011

Cashew-crusted Salmon

As I start to actively explore other areas of the Sainsbury's Basics range that I have not gotten round to reviewing, I noticed that there is a lack of coverage on fish. Given that my flatmate is fond of salmon, I decided that I should write up on the salmon fillets.

Unlike most of the other cheaper fish options available under Sainsbury's Basics, which are usually available as proper cuts, the Basics Scottish Salmon Fillets are off-cuts - in other words, whatever happens to be left of the fish after fillets have been cut from it for Sainsbury's own-brand range, or for that matter, other brands that the supplier happens to cater to. If you are lucky though, you might get a healthy sized steak - the pack shown in the photo above contains one small chunk, right, and a whole fillet, left and covered by the label. The sizes of the cuts I got in the pack can be seen later on.

As I am also clearing down my cupboard in preparation for my holiday out of town I searched on the Internet for recipes that use both cashew nuts and salmon. I've seen salmon prepared with almonds before, so I reasoned that cashews would not be too radical a departure from normal preparations. As it turns out, not only does the blogging community generally approve of my idea, the first page of hits on Google suggest a recipe which also uses Parmesan and Basil, ingredients I can easily substitute with Basics grated hard cheese and herb mix, which ties in nicely with clearing as much as I can.

The preparation appears straightforward enough. Blend in a food processor,or grind manually, the following things to make your crumb coating: Basics dried mixed herbs, cashew nuts, grated hard cheese, garlic cloves, and a bit of olive oil. Use the resulting mixture to coat the top of the salmon, placed skin down.

Bake at 210 degrees Celsius for 10 minutes.

Even though the coating looks fairly innocuous, it is packed with nutrition, containing cheese and nuts, both high in protein and fat. This might be a filling alternative to the usual breadcrumb mixture that you might use to coat oily fish, though use of this to coat other meats is as yet unproven. From experience I would not recommend using this to coat white fish given its lighter taste.

DescriptionPrice per UnitNo. of servingsTrade-up PremiumTrade-up Benefits
Scottish Salmon Fillets£10.98/kgby weight+£5.69/kg, +£2.06/kg for wild salmonGuaranteed boneless fish, more regular cuts.

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