Saturday, 2 June 2012

Baked salmon with a mustard and parsley crust

Today was quite busy so I just wanted something simple yet tasty for supper. I keep inviting Lorraine Pascal over for dinner with little success. The next best thing is to create one of her delicious recipes. Topping a piece of fish with a crust adds texture and flavour, although to be honest the inclusion of sugar did create some doubts. So what if it tastes naff I thought, I can blame Lorraine, blow her out and go back to Delia!

I served this with some crushed new potatoes tossed in a lemon and herb vinaigrette and some asparagus. The dish is so moist, it doesn't need a sauce. It tastes great and the topping of the sweet sugar, piquant mustard, sharp lime and herby parsley is perfect. The cost for two people equates to approx £3.50 per head.

Ingredients : 2 skinless salmon fillets, 50g breadcrumbs, 1tbsp soft light brown sugar, 1 tbsp dijon mustard, knob of butter, grated zest of 2 limes, handful of finely chopped parsley, seasoning.

1. Pre-heat the oven to 200c / gm6.
2. In a bowl, add the breadcrumbs, sugar, mustard, butter, lime zest, parsley and seasoning. Mix well.
3. Lay the fillets on a baking tray and top with the crust. Pat down well, then roast in the oven for 10-15 minutes depending on the thickness of the fish.
4. Serve with some veg of your choice and squeeze some of the lime over the fish.

1 comment:

  1. hey I cooked this and it tasted great and was easy to do :-)