Ingredients for 4 people
- 800 g salmon (cut into four steaks)
- 60 g corn flakes
- 1 sprig parsley
- 150 g shelled pistachios
- Salt, to taste
- Extra virgin olive oil, to taste
- De Nigris Thick & Intense Balsamic Vinegar
For the recipe
Pre-heat oven to 200 degrees C. (180 fan assisted)
Rinse the salmon in water, and dry by dabbing with kitchen paper. Place salmon steaks on a baking tray lined with parchment paper, and brush them with extra virgin olive oil.
Prepare the crunchy topping by chopping the corn flakes, parsley, pistachios and salt together in a food processor. (We recommend using it at medium speed, to leave larger pieces of pistachios for extra crunch) Cover the salmon slices with plenty of topping. Sprinkle on a little extra virgin olive oil and bake for about 20 minutes. At the end of cooking, the crust must be golden and crunchy, so to prevent it from going too dark before the salmon is cooked, put a baking sheet on the oven shelf above the one you are using.
Once cooked, serve immediately, drizzled with De Nigris Thick & Intense Balsamic Vinegar of Modena. We love it served with a side dish of garlicky buttered green beans, or braised red cabbage.