Mary Cadogan's salmon with a cheesy crunch crust

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Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. Preheat the oven to 190C/Gas 5/fan oven 170C. Season the salmon steaks all over. Liberally butter a shallow ovenproof dish big enough to take the fish in one layer. Smear the salmon with the remaining butter.
2. Mix the almonds, parsley and the gruyère or emmental, then press on to the top of the steaks.
3. Bake for 15-20 minutes, until the topping is crisp and golden and the salmon cooked. Serve with potatoes and a green salad or broccoli.

Per serving

523 kcalories, protein 41g, carbohydrate 1g, fat 39 g, saturated fat 15g, fibre 1g, salt 0.66 g

'This would be ideal for a beginner to impress guests. The crisp topping kept the salmon really succulent.'

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• Moose

  07 July 2009

  Moose rated and commented on this recipe

  

  Another favourite in our house. So quick and easy. Take care not to over cook it though, otherwise it can be a bit dry.

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• Victoria

  30 July 2009

  Victoria rated and commented on this recipe

  

  This was ok, easy to cook but just wasn't as tasty as other recipes from Good Food.

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• Tracy

  10 August 2009

  Tracy rated and commented on this recipe

  

  So easy - and it looks really special. A good one to impress friends! I've used cheddar when stuck - and it's still delicious.

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• loopylady

  25 August 2009

  loopylady rated and commented on this recipe

  

  Exceptionally easy and impressive enough to make for an informal dinner party. I used a low fat spread instead of butter and reduced fat cheddar to keep the calorie content down, and it was absolutely delicious. I also sprinkled some bottled lemon juice over the salmon before adding the topping to help keep it moist. Be careful not to over cook it or the juices will dry up - they are lovely poured over new potatoes or green beans.

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Ingredients

• 4 x 175g salmon fillets
• 50g softened butter
• 4 tbsp slivered or flaked almonds
• 4 tbsp chopped fresh parsley
• 50g Gruyère or emmental, coarsely grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 15 mins

Cook 20 mins

Ingredients

• 4 x 175g salmon fillets
• 50g softened butter
• 4 tbsp slivered or flaked almonds
• 4 tbsp chopped fresh parsley
• 50g Gruyère or emmental, coarsely grated

Per serving

523 kcalories, protein 41g, carbohydrate 1g, fat 39 g, saturated fat 15g, fibre 1g, salt 0.66 g

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