Walnut-Crusted Salmon and Bacon Mash

Nutrition per serve

Ingredients

• 2pcs potato
• 2pcs Tasmanian salmon fillets
• 20g walnuts
• 1clove garlic
• 90g diced bacon
• 1pcs avocado
• 50g baby spinach leaves
• 15ml olive oil
• 8ml dijon or wholegrain mustard
• 3ml honey
• 23ml milk
• 10ml extra virgin olive oil
• 5ml white wine vinegar

Method

1. Step 1 — Make mash
   Check your avocado is ripe before starting (see cooking tip). Preheat the oven to 180C, fan-forced. Peel the potatoes and cut into 3cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain and return to the pan. Mash until smooth.
2. Step 2 — Prep salmon
   Meanwhile, combine 2 tsp olive oil, ½ tsp dijon mustard and ½ tsp honey in a shallow dish. Add the salmon, season with salt and pepper and turn to coat.
3. Step 3 — Bake salmon
   Line an oven tray with baking paper. Finely chop the walnuts. Crush or finely chop the garlic. Combine the walnuts and 1 tsp olive oil in a bowl. Put the salmon skin-side down on the lined tray and press the walnut mixture onto the salmon. Bake for 14-16 mins until just cooked or cooked to your liking (cooking times may vary depending on thickness of fillets).
4. Step 4 — Cook bacon
   While the salmon is cooking, put the bacon in a cold small frypan over medium-high heat and cook, stirring occasionally, for 5-6 mins until crisp. Add the garlic and cook, stirring, for 30 secs or until fragrant. Add the bacon mixture and 1½ tbs milk to the mashed potato, season with salt and pepper and stir to combine.
5. Step 5 — Make dressing
   Put 2 tsp extra virgin olive oil, 1 tsp white wine vinegar, 1 tsp dijon mustard and 1 tsp water in a large bowl. Season with salt and pepper and whisk to combine.
6. Step 6 — Toss salad and serve
   Slice the avocado. Add the avocado and spinach to the dressing and gently toss to combine. Divide the bacon mash, salmon and salad among plates to serve.

Allergens

Sulphites, Milk, Fish, Walnut