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A plate serving roast salmon with rye & horseradish crumble & kale salsa verde

Roast salmon with rye & horseradish crumble & kale salsa verde

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 - 8

A great alternative Sunday lunch, try this play on the classic combination of salmon, rye, horseradish and kale that work so well in a salad or sandwich

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal638
fat46g
saturates11g
carbs25g
sugars5g
fibre4g
protein37g
salt1.9g
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Ingredients

For the crumble

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.

  • STEP 2

    While the fish is cooking, blanch the kale in boiling water for 2 mins, drain and refresh under cold water. Put the kale, garlic, lemon zest, oil and anchovies in a food processor and blend to a coarse salsa. Season to taste.

  • STEP 3

    Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

Rating: 3 out of 5.3 ratings

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