Mary Cadogan's salmon with a cheesy crunch crust
- Mary Cadogan
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Serves 4
Easy
Prep: 10 mins - 15 mins
Cook: 15 mins - 20 mins
A star rating of 4 out of 5.11 ratingsRate
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Cheer up your friends with an easy salmon midweek meal – it's got just five ingredients
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Ingredients
Nutrition
Units:
MetricUS
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x salmon fillets
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50g softened butter
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4 tbsp slivered or flaked almond
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4 tbsp chopped fresh parsley
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50g gruyère
or emmental, coarsely grated
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Nutrition: per serving
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kcal523
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fat39g
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saturates15g
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carbs1g
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sugars0g
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fibre1g
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protein41g
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salt0.66g
low
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Method
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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.
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step 2
Mix the almonds, parsley and the gruyère or emmental, then press on to the top of the steaks.
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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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A star rating of 4 out of 5.11 ratings
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