'Chocolate and salmon' I hear you cry? Remember that although BrewChoc is cacao, it has no added sweeteners or dairy solids like chocolate and so is quite amazing in this savoury crust. This recipe would also be amazing on top of chicken or lamb. Let your imagination go cacao crust crazy. This is truly delicious and quite perfect for a celebration type meal. Serve in very small pieces as it is quite rich, perhaps as an appetiser. Then again, add heaps of salad greens and some elegant pomme frites and you are pretty well at main meal status. Enjoy...(not kidding...go and do!!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Teaspoon black or coloured peppercorns
- 1 Teaspoon coriander seeds
- 2 Tablespoons Brew Choc dry granules BUY
- 1-2 limes, juiced
- 50 Grams white rum
- 1 Pinch pink salt flakes BUY
- 100 Grams almonds blanched, toasted BUY
- 2 fresh salmon fillets, skin on
Preheat oven to 200°C. Line a baking tray with paper.
Place peppercorns and coriander seeds into Thermomix bowl and mill 10 sec/speed 10.
Place remaining ingredients except salmon into Thermomix bowl and blend 4 sec/speed 5.
Par-bake salmon fillets in a hot oven for 5 minutes.
Top with almond cacao crust mixture and return to the oven for a further 5 minutes.
Serve with additional lime wedges on the side and a fresh herb salad.