Wild garlic-crusted salmon

Wild garlic-crusted salmon

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Prep: 25 mins Cook: 20 mins

More effort

Serves 6

A seasonal main course to serve over Easter that’s just as good cold as it is hot from the oven. Wild garlic pairs beautifully with a side of salmon

Nutrition and extra info

Nutrition: per serving

  • kcal1075
  • fat70g
  • saturates27g
  • carbs60g
  • sugars4g
  • fibre4g
  • protein49g
  • salt2.9g
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  • 1 side of salmon (about 1kg), skinned



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • lemon wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the crust

  • 800g loaf of sliced white bread, crusts removed
  • 1 garlic clove
  • 50g wild garlic leaves
  • 250g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the salsa

  • 50g wild garlic leaves
  • 8 salted anchovies
  • 70ml extra virgin olive oil
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 shallot, sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp small capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…


  1. To make the crust, put the bread and garlic in a food processor and blend until you have a fine crumb, then add the wild garlic and blitz for 1 min. Once the leaves have broken down, pour in the melted butter and blend to a fine green dough. Lay one large sheet of baking parchment on your work surface, then tip the dough on top. Lay a second sheet on top and, using a rolling pin, roll the dough to the thickness of a £1 coin. Put in the fridge to firm up for about 1 hr.

  2. Heat oven to 180C/160C fan/gas 3. Sprinkle the salmon with some salt and transfer to a baking sheet lined with baking parchment. Remove the crust from the fridge and cut to the same size as the salmon. Remove the parchment from either side of the crust and place on top of the fish. Roast for 20 mins or until the fish is just cooked through.

  3. To make the salsa, put all the ingredients in a food processor and blend to a fine purée. Once the fish is cooked, remove from the oven and place on a board in the middle of the table, along with the salsa and a few lemon wedges.

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