A herb crust adds extra flavour to a piece of salmon. This herb topping also works well with other fish or meat like chicken, pork or lamb.
Ingredients
Vegetable oil (for greasing the baking tray)
2 thick slices brown OR wholemeal bread
1 small orange
1 x 15ml spoon fresh parsley
1 x 15ml spoon fresh chives
1 x 15ml spoon olive oil
4 skinless, boneless salmon fillets
Equipment
Baking tray
Pastry brush
Grater
Blender (optional)
2 x Small bowl
Chopping board
Sharp knife
Juice squeezer
Measuring spoons
Metal spoon
Oven gloves
Pan stand
Fork
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Brush the baking tray with a little vegetable oil.
- Grate the bread to make the breadcrumbs (or make in a blender).
- Put the breadcrumbs in a small bowl.
- Finely grate the orange rind and add to the breadcrumbs.
- Cut the orange in half, squeeze the juice and add 1 x 15ml spoon of the juice to the breadcrumb mixture.
- Finely chop the parsley and chives and add to the breadcrumb mixture.
- Add 1 x 15ml spoon of olive oil and stir well.
- Place the fish on a chopping board and press the orange crumb mixture firmly on top of each fillet and then place on a baking tray. Wash your hands after touching the raw fish.
- Bake in the oven for 10–12 minutes. Test that the salmon is cooked right through and flakes easily with a fork.
Top Tips
- Bread that is 1-2 days old will be easier to make into breadcrumbs.
- Line the baking tray with foil before greasing to make washing up easier.
- Mix some of the leftover orange juice with reduced-fat mayonnaise and serve with the salmon.
Something to try next time
- Change the orange for a lime or a lemon to give a more tangy flavour or use other herbs like basil.
Prepare now, eat later
- The breadcrumbs can be prepared in advance. Keep in an airtight container or food bag and store in the refrigerator to use the next day. Alternatively, freeze for up to 1 month.
- The dish can be made and kept, covered, in the refrigerator for a maximum of 3 hours before cooking.
