Ingredients

• 2 tbsp whole almonds
• large handful fresh parsley
• 50g/1¾oz breadcrumbs
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 tsp garlic and horseradish mustard
• 150g/5½oz salmon fillet
• skinned
• 1 tbsp olive oil
• 2 garlic cloves
• sliced
• 150g/5½oz spinach
• pinch chilli flakes
• salt and freshly ground black pepper

Directions

• To make the salmon crust
• place the almonds
• parsley
• breadcrumbs
• a dash of olive oil and seasoning into a blender and pulse to combine.
• Spread the garlic and horseradish mustard over the salmon fillet and then roll in the breadcrumbs. Pat to ensure the crumbs stick to the salmon.
• Heat the remaining olive oil in a frying pan
• add the salmon and pan fry for 3-4 minutes each side.
• For the chilli spinach
• heat the olive oil in a wok
• add the garlic and cook gently for 1-2 minutes. Add the spinach
• chilli and seasoning and toss to slightly wilt the spinach. Leave to cool slightly and then squeeze to remove the excess moisture from the spinach
• To serve
• spoon into a chef's ring
• remove the ring and top with the salmon.