Salmon in hazelnut crust

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Crust mixture

INGREDIENTS	METHOD
- 5 table spoons panko or died coarse baguette breadcrumbs - 100 gr grinded hazelnut - 1 lime zest - 1 orange zest - Salt, pepper	In a large ball mix the dried coarse baguette with the grinded hazelnut, the lime and orange zest. Add salt and pepper according to preference.

Salmon

INGREDIENTS	METHOD
- 2 slices of salmon filet (approximately 150 gr. each) - 1 egg white	Whip the egg white with 2 table spoons of water.  Preheat the oven to 1800 Dredge the salmon fillet in the egg white and then through the hazelnut mixture until its fully covered. Place the fillets on the oven rack (under the rack place a large baking pan for the crumbs that might fall off). Bake each side for 5 minutes.

Salad & dressing

INGREDIENTS	METHOD
Salad - 1 bunch Arugula - 2 lettuce hearts - Baby spinach Dressing  - Juice from ½ orange - 1 tea spoon Dijon	Wash the salad carefully and dry the leaves. Put all the dressing ingredients in a shaker and shake until very well mixed. The dressing must look like a thick sauce.