Mary Cadogan's salmon with a cheesy crunch crust
- Preparation and cooking time
- Prep: -
- Cook: -
- Serves 4
- x salmon fillets
- 50g softened butter
- 4 tbsp slivered or flaked almond
- 4 tbsp chopped fresh parsley
- 50g gruyère or emmental, coarsely grated
- 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.