Seared salmon fillets are topped with a flattened crumble of breadcrumbs, melted butter, parmesan and herbs and finished off in the oven where the crust clings to the fish.
roasting tin or frying pan that can transfer to the oven
Ingredients
100g (3.5oz/ ½ cup)buttersalted
100g (3.5oz/ 1 cupbreadcrumbsPanko
100g (3.5oz/ 1 cup)parmesangrated from a fresh block, not from a packet
1clovegarlicfinely chopped or grated
1tablespoonfresh lemon thyme or 1 teaspoon dried thyme
pinch (¼ tsp)pepperadd ¼ teaspoon salt if butter unsalted
6150g (5oz)salmon filletsor cod, hake, mahi-mahi
1 tbspolive oil
Instructions
Herb Crust Topping
Melt the butter in a saucepan and mix in the breadcrumbs, parmesan, garlic, herbs and pepper.
Spread the crumbly mixture out on to a baking sheet lined with baking parchment.
Top with another sheet of baking paper and flatten it out it with a rolling pin until about 3mm thin. Place in the fridge to set for about 30 minutes.
Salmon Fillets
In a hot frying pan, heat the oil and immediately sear the salmon fillets, skin side down, until the underside is crisp for about 3 minutes. Turn them over and cook for another 1-2 minutes (depending on the size). Place aside in the roasting tin.
The herb crust topping is now ready to cut into 6 rectangles the size of the salmon fillets. Pre-heat the grill.If you have any extra, cut them into portions, place each between the paper and freeze until needed.
Layer the topping on each fillet and melt under the grill for 2-3 minutes or until the herb crust is golden and clings to the salmon. Keep warm while ready to serve with the side dishes.
Notes
Serve with smoked beurre blanc sauce and sautéed green beans in garlic.Salmon Cooking Time: the cooking time depends on the size of your fillets so adjust accordingly so not to overcook. If using flatter escalopes, then pan frying will be 30 seconds on each side and 2 minutes maximum under the grill.Wine pairing: this dish matches well with an ample white wine, such as Chardonnay, Marsanne, Viognier, Riesling or Champagne. Personal preferences are Saint Péray, Saint Joseph, Meursault, Condrieu and Châteauneuf-du-Pâpe - all gutsy whites that are perfect for special occasions.
Keyword herb crusted salmon, oven baked salmon, parmesan herb crust