Thursday, 23rd November 2017
RECIPES Article
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This Month's Magazine
Parmesan & Parsley-crusted Salmon.

Parmesan & Parsley-crusted Salmon.

This month I took the decision to use a fish recipe and add a fresh spring feel to it.

Ingredients:

• 4 salmon fillets, organically farmed is good but wild is better.
• Butter
• 50G fresh white breadcrumbs
• 2 Tbsp chopped parsley
• ½ Lime , juiced
• Olive oil
• 40G parmesan


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Preparation:

    1. Heat the oven to 200C/fan 180C/gas 6.
    2. Season and put the salmon fillets on a lightly buttered non-stick baking tray.
    3. Whizz the breadcrumbs, parsley, lime juice, 1 tbsp oil and Parmesan in a food processor.
    4. Cover the salmon with the breadcrumb mixture and bake in the oven for 10- 12 minutes until the salmon is cooked through and the breadcrumbs golden.
    5. Serve with salad or new potatoes.

Instead of parsley try dill or chives. Leave out the lime juice and spice it up with ½ tsp paprika instead. Try this with a nice glass of white wine on your terrace to really take advantage of the warm spring evenings.



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