Encrusted Salmon Cassava

Encrusted Salmon Cassava

Encrusted Salmon served on a bed of green beans with broccoli, fresh avo and home made mayo.

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
Encrusted Salmon Cassava
What you'll need
 800 g Fresh Norwegian Salmon fillet
 100 g Grated Parmesan cheese
 100 g Health Riot Cassava flour
 ½ cup Butter (or less, depending on your taste)
 Pinch of Salt
 Pinch of Mixed Herbs
 Broccoli
 Green beans
 Avo
 Cherry tomatoes
 ½ cup Odourless Coconut oil / MCT oil
 2 tsp Hot German Mustard
 3 tsp Freshly squeezed Lemon juice
 2 Free-range Egg yolks
Instructions:
1

Top and tail your green beans and steam them with a small amount of water, butter and salt until cooked.

2

Steam broccoli in a conventional steamer for only 6–7 minutes (you don’t want it too soft and soggy).

3

Melt your butter in a saucepan and allow to cool. Once slightly cooled, add the Parmesan cheese, Health Riot Cassava flour, pinch of salt and mixed herbs.

4

Place your salmon fillet on foil and turn up the sides to make “walls” so that the juice does not run. Place on baking tray.

5

Spread the Cassava Parmesan paste over the fillet, and bake in the oven at 160 degrees Celsius for about 20-30 minutes (length of time will depend on your personal preference).

6

To make the mayo, place your egg yolks, mustard, salt and lemon juice in a cylindrical container and use a stick blender to combine. Now, very slowly add 2 tablespoons of oil and blend into the egg yolk mixture. You want it to emulsify not separate, so work very slowly (if you can grab your partner or child to help, this would be even better). Now continue adding the oil very slowly and blending continuously until all combined and thickened (this happens quite quickly).

7

Serve salmon and your veggies with slices of avo and cherry tomatoes. Bon appétit!

Ingredients

What you'll need
 800 g Fresh Norwegian Salmon fillet
 100 g Grated Parmesan cheese
 100 g Health Riot Cassava flour
 ½ cup Butter (or less, depending on your taste)
 Pinch of Salt
 Pinch of Mixed Herbs
 Broccoli
 Green beans
 Avo
 Cherry tomatoes
 ½ cup Odourless Coconut oil / MCT oil
 2 tsp Hot German Mustard
 3 tsp Freshly squeezed Lemon juice
 2 Free-range Egg yolks

Directions

Instructions:
1

Top and tail your green beans and steam them with a small amount of water, butter and salt until cooked.

2

Steam broccoli in a conventional steamer for only 6–7 minutes (you don’t want it too soft and soggy).

3

Melt your butter in a saucepan and allow to cool. Once slightly cooled, add the Parmesan cheese, Health Riot Cassava flour, pinch of salt and mixed herbs.

4

Place your salmon fillet on foil and turn up the sides to make “walls” so that the juice does not run. Place on baking tray.

5

Spread the Cassava Parmesan paste over the fillet, and bake in the oven at 160 degrees Celsius for about 20-30 minutes (length of time will depend on your personal preference).

6

To make the mayo, place your egg yolks, mustard, salt and lemon juice in a cylindrical container and use a stick blender to combine. Now, very slowly add 2 tablespoons of oil and blend into the egg yolk mixture. You want it to emulsify not separate, so work very slowly (if you can grab your partner or child to help, this would be even better). Now continue adding the oil very slowly and blending continuously until all combined and thickened (this happens quite quickly).

7

Serve salmon and your veggies with slices of avo and cherry tomatoes. Bon appétit!

Encrusted Salmon Cassava

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