MIDFIELDER Andrew Moore has shown off his cooking skills again, whipping up a salmon dish for the second episode of Cooking with Moorey, brought to you by Australian Gas Networks.

Moore’s first dish – a healthy pre-game stir-fry – received rave reviews from supporters and players alike and his second dish is sure to be a winner as well.

Watch the video above and then follow the recipe below!

Moorey’s pistachio crusted salmon with beetroot puree (Serves 2)
Ingredients
2 portions of Salmon (with or without skin)
Salt
Broccolini
Asparagus
Carrots

Pistachio crust
1 cup of pistachios
Lemon zest
Dill

Beetroot puree
4 beetroots (pre-cooked)
1 Potato
2 cloves of garlic

Method
1. Place beetroots and one clove of garlic in oven at 200 degrees for 10-15 minutes
2. Boil one peeled potato
3. Place pistachios, dill and lemon zest in bar mix and mix until combined
4. Season salmon (on skin) with salt and place in frying pan on high heat for two minutes. Remove from pan
5. Cover salmon with pistachio mix and place in oven for five minutes and then cover with alfoil and cook for a further five minutes (or until cooked to your liking)
6. Chop veggies and steam for 4-5 minutes. I like to place in frying pan adding salt and lemon for extra flavour
7. Remove beetroots, garlic and potato and mix into a puree
8. Remove salmon and vegetables and serve immediately