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Mary Cadogan's salmon with a cheesy crunch crust

Mary Cadogan's salmon with a cheesy crunch crust

A star rating of 4.1 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

Cheer up your friends with an easy salmon midweek meal – it's got just five ingredients

Nutrition: per serving
HighlightNutrientUnit
kcal523
fat39g
saturates15g
carbs1g
sugars0g
fibre1g
protein41g
low insalt0.66g
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Ingredients

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

Method

  • STEP 1

    Preheat the oven to 190C/fan 170C/gas 5. 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.

  • STEP 2

    Mix the almonds, parsley and the gruyère or emmental, then press on to the top of the steaks.

  • STEP 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.

Recipe from Good Food magazine, February 2002

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Overall rating

A star rating of 4.1 out of 5.10 ratings
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