Crispy Salmon with Almond Skordalia & Nduja Butter
For the almond skordalia, place the bread into a large bowl and cover with cold water. Allow to soak for 5 minutes then squeeze out as much water as you can. Transfer the bread to a food processor along with the almond meal and garlic. Blend until smooth, scraping down the side of the bowl. With the motor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. If the mixture is too thick, thin out with a tablespoon of hot water at a time until the consistency of hummus. Add the lemon juice and season with salt and pepper.
For nduja butter, place nduja into a small frypan over a low heat. Cook the nduja for 5 minutes, gently rendering its fat. Add the butter and cook for 1 minute until melted and combined. Strain through a fine sieve (discard) and keep butter warm.
Preheat a large non-stick frypan to medium-high heat.
Rub salmon with oil all over and season with salt and pepper. Place salmon onto frypan, skin-side down, for 3 minutes, or until the skin is evenly golden and crisp. Turn over and cook for a further 2-3 minutes, or until cooked to your liking.
To serve, place a large heaped spoonful of skordalia onto a plate and top with a piece of salmon. Spoon over nduja butter and top with micro parsley and lemon cheeks on the side.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
1 tbs grapeseed oil
4 skin-on salmon fillets
lemon cheeks, to serve
micro parsley, to serve
sea salt & white pepper
½ loaf white sourdough bread, crusts removed (200g)
1 cup almond meal
4 cloves garlic, roughly chopped
200ml mild extra virgin olive oil
1 tbs lemon juice
100g unsalted butter