Dinner
Cornflake Crusted Salmon and Lemon Cardamom Veg
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Make a deliciously nutritious meal in just 20 minutes. This Cornflake Crusted Salmon and Lemon Cardamom Veg is packed full of flavour, protein, vitamins, minerals, and healthy fats making it the perfect go to meal for all the family.
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Cooking mode
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For the lemon cardamom veg
- 75g almonds
- 2 tbsp coconut oil
- 3 cloves garlic (peeled, finely chopped)
- 6 Seeds of cardamom pods
- 3/4 tsp sea salt
- 1 medium head of broccoli (approx. 350g, cut into florets)
- 200g shredded cavolo nero
- 1 Zest and juice of lemon
For the cornflake crusted salmon
- 4 salmon fillets (roughly 130g each)
- 4 tbsp mayonnaise
- 2 tbsp whole grain mustard
- 1/4 tsp garlic granules
- 1/4 tsp onion granules
- Pinch sea salt
- 100g gluten-free cornflakes
- Cooking spray
Utensils
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Step 1
Add the almonds to zone 1 drawer, without the crisper plate installed. Select Zone 1, then turn the dial to AIR FRY and set the temperature to 180°C and the time to 6 minutes. Press START/STOP to begin cooking. Shake the almonds halfway through cooking then transfer to a plate and leave to cool down before roughly chopping.
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Step 2
In a small bowl stir together the mayonnaise, mustard, garlic granules, onion granules and sea salt until combined. Divide equally between the salmon fillets, spreading over the tops and sides.
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Step 3
Crush the gluten-free cornflakes by hand or place them into a ziplock bag and bash with a rolling pin until you get a coarse crumb. Spoon over the salmon fillets and gently pat until coated evenly.
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Step 4
Insert the crisper plate into the zone 2 drawer and spray with cooking spray. Place the salmon fillets into the drawer and close.
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Step 5
Add the coconut oil, chopped garlic, and cardamom seeds to the zone 1 drawer and close. Select Zone 1, then turn the dial to AIR FRY and set the temperature to 180°C and the time to 8 minutes. Press MATCH, then START/STOP to begin cooking.
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Step 6
After 1 minute add the sea salt and broccoli florets to the zone 1 drawer, shake or stir, then close the drawer and cook for 5 minutes before adding the shredded cavolo nero.
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Step 7
When the unit has finished cooking add the chopped toasted almonds, lemon juice and zest to the zone 1 and stir. Serve the salmon and vegetables immediately and enjoy.
