April Jackson’s recipe delivers elegance and flavour in every bite. Golden, pistachio-crusted salmon sits on a velvety purée, paired with a vibrant wild rice salad bursting with pomegranate, feta and cranberries. Finished with a silky citrus beurre blanc, it’s a restaurant-quality plate made to impress.
April Jackson
Restaurant owner, self-taught chef, Apprentice candidate on series 11 of the show and former Miss Jamaica Universe, April Jackson has already had a busy and varied career. Her restaurant, Brixton’s Wood and Water has been open since 2015.
1HR 30MIN
Total time
Ingredients
Servings
4
For the wild rice salad
150 g
M&S basmati and wild rice
120 g
wild rocket
50 g
dried cranberries
1
M&S spring onion, chopped
100 g
M&S pomegranate rubies
100 g
Greek feta
For the dressing
1 tbsp
white wine vinegar
3 tbsp
M&S extra virgin olive oil
1 tsp
M&S Remarksable Value granulated white sugar
For the pistachio-crusted salmon
70 g
M&S shelled pistachios, crushed
40 g
panko breadcrumbs
1
M&S Remarksable Value lemon, zest only
10 g
parsley, finely chopped
plus more for garnish
1 pack
(480 g)
(480 g)
M&S Caledonian Gold salmon fillet
For the citrus beurre blanc
4 tbsp
M&S Remarksable Value unsalted British butter
1
shallot, finely diced
230 ml
M&S sauvignon blanc Cotes de Gascogne
1/2
M&S Remarksable Value lemon, juice only
2 tbsp
double cream
1
M&S Remarksable Value orange, zest only
To serve
1 pack
(300 g)
(300 g)
M&S carrot and swede crush
Nutrition per serving
Calories
1017kcal
Fat
60.8 g
Saturates
26.0 g
Sugars
25.9 g
Salt
826.2 mg
