Mary Cadogan's salmon with a cheesy crunch crust

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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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• nobu

  19 February 2010

  nobu rated this recipe

  

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• Annie

  21 April 2010

  Annie rated and commented on this recipe

  

  My family all love this, in fact this recipe got my kids to actually eat salmon. It couldn't be quicker or easier tp prepare - a perfect mid - week meal

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• Raebear

  03 May 2013

  Raebear rated and commented on this recipe

  

  Very tasty and quick and easy enough to be able to do at the end of the week after a hard day at work. Such a simple recipe with so few ingredients. Well done Mary!

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http://www.bbcgoodfood.com/recipes/1193/

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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 15 - 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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