- 1 Full side of Huon Salmon
- 2 Fronds of fennel bulbs
- 1/4 Bunch of Dill
- 2 Pistachios - Handfulls
- 2-3 Tbsp Olive Oil
- 1 Lemon zest
- Sea salt
- Black pepper
Pre-heat oven to 180 degrees.
Lay side of Huon Salmon on some baking paper in a baking tray.
Add nuts, dill, lemon zest and fennel fronds in a blender or bar-mix and process on a low speed.
Oil should start to leech from nuts after 20 seconds or so.
Add more oil until the mixture holds together.
Spread the nut mixture over one side of the fish ensuring its spread evenly.
Season and pop in the oven for 20 minutes (times may vary according to size of the salmon).
Remove from the oven and allow to rest for 5 minutes.