Salmon with parsley, walnuts, lemon and horseradish

Salmon with parsley, walnuts, lemon and horseradish. Photo / Ian Jones

Serves four

1/2 cup chopped parsley
1/2 cup toasted walnuts, crushed
1 lemon, zested and juiced
2 tbsp grated horseradish
2 tbsp brown sugar
1tsp caraway seeds, toasted
1 tbsp sea salt flakes
1/2 cup grapeseed oil
4 pieces salmon, scaled and pin boned

In a mixing bowl or snap lock bag, mix the parsley, walnuts, lemon zest and juice, horseradish, sugar, caraway seeds, sea salt and oil.

In an electric frypan, fold a piece of tin foil into a boat shape, place in a piece of greaseproof paper.

Pour in some of the dressing, place the salmon in and pour the dressing over, (reserving a half cup). Fold the tin foil over to seal.

Heat frypan and cook the salmon until pink inside.

Serve with some of the reserved dressing, with crispy fried potatoes and sage.