This article was written for Annabel & Grace, which is now part of Rest Less.
Herb Crusted Salmon
Ingredients serves 5/6
850g side of salmon, skin on
2tbsp wholegrain mustard
Slice crusty bread torn into small pieces
50g pine nuts
100g feta, crumbled
Large handful mixed herbs – I used coriander and chives, but parsley or basil would be equally good
2tbsp olive oil
For the sauce
Tbspn wholegrain mustard
Finely grated zest and juice of a lemon
3tbsp capers, drained
250g tub creme fraiche
How to prepare
Preheat oven to 190 degrees centigrade. Line a flt baking tray with baking parchment and lay the salmon, skin side down, on it. Brush with 1tbsp of the mustard and cook for 10 minutes.
In a bowl, gently mix the other tbspn mustard, bread, pine nuts, feta, half the herbs, olive oil and some freshly ground black pepper. Sprinkle on top of the salmon. Don’t worry if any falls off, it will just get extra crispy. Return to the oven for 5 – 8 minutes until the fish is just cooked through and the topping is crisp.
Mix the sauce ingredients and season. Cover and chill until required.
Transfer the salmon to a serving platter and serve with the sauce.
I accompanied the salmon with boiled and buttered new potatoes and a big bowl of salad (green leaves, spring onions, cubes of roasted butternut squash, pomegranate seeds and a drizzle of olive oil).
For more salmon recipes, browse here.