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Place all of the ingredients for the almond and dill crust in Braun’s food processor and pulse several times until it forms a green mixture.
Preheat the oven to 180°C.
Place the salmon on a baking tray lined with non-stick baking paper.
Press the green crust mixture onto the top of the salmon.
Bake for 12-15 minutes or until golden and cooked through.
In the meantime, boil the sprouts for 12 minutes, or until tender, in salted water.
Drain the sprouts and blend them with help of Braun’s EasyClick purée accessory along with the butter, anchovies and cream. Blend until all ingredients become a creamy purée.
Season with ground black pepper if necessary.
Place all of the ingredients for the almond and dill crust in Braun’s food processor and pulse several times until it forms a green mixture.
Preheat the oven to 180°C.
Place the salmon on a baking tray lined with non-stick baking paper.
Press the green crust mixture onto the top of the salmon.
Bake for 12-15 minutes or until golden and cooked through.
In the meantime, boil the sprouts for 12 minutes, or until tender, in salted water.
Drain the sprouts and blend them with help of Braun’s EasyClick purée accessory along with the butter, anchovies and cream. Blend until all ingredients become a creamy purée.
Season with ground black pepper if necessary.
