for 4 people

Salmon

500 g	salmon fillets
1 tbsp	orange jam
½ tsp	salt

Crumble topping

50 g	white flour
50 g	hazelnuts, coarsely chopped
1 tsp	ginger powder
¼ tsp	salt
40 g	butter, cold, cut into pieces

Dressing

1 tbsp	olive oil
1	organic lemon, use a little grated zest and 2 tbsp of juice
1 tbsp	orange jam
¼ tsp	salt
a little	pepper
100 g	caper berries drained, halved

How it's done

Salmon

Spread jam over the salmon, season with salt, and place on a baking tray lined with baking paper.

Crumble topping

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Sprinkle the crumble mixture over the salmon.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove.

Dressing

Place the olive oil in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the capers, mix.

To serve

Cut the salmon into four pieces and arrange with the crumble and dressing.

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