Monday, March 11, 2013

Almond Crusted Salmon with Lemongrass Balsamic Mash

A nutty crusted salmon on a moreish bed of LiraH Lemongrass Balsamic vinegar mash. Perfect for any occasion.

Chef: Miriam Spina
Difficulty: easy
Time to prepare: 40 Minutes
Serves: 2


  • 2 salmon steaks
  • 1 cup roughly chopped almonds
  • Salt and pepper to taste
  • 1 egg, whisked
  • 4 potatoes
  • 1 sprig of sage
  • 1 spring onion
  • 4 tbsp butter
  • 2 tbsp milk
  • 1/8 cup LiraH Lemongrass Balsamic Vinegar

Combine almonds, salt, and pepper in a bowl, dip salmon in egg then coat with almond mixture.
Fry in half butter until cooked through and almonds are golden and crisp.

In a separate pan fry sage, and spring onions in 1 tbsp of butter until soft, add LiraH Lemongrass Balsmic until heated through.

Make mash potato as normal, mix in milk, remaining butter, salt, pepper, sage, spring onion and LiraH Lemongrass Balsamic.

Place cooked salmon on a bed of mash, and drizzle with LiraH Lemongrass Balsamic to finish.

For something a little different, why not try swapping the salmon for spicy thai fish cakes.

Chefs Tips
If you don't like to fry in butter, bake salmon in a moderate oven for approximately 20 minutes or until cooked through.

You can purchase LiraH products online, or at Brinx Deli in the main street of Stanthorpe, or at the Visitor Information Centre.