Ready in 1 hour | Serves 10-12
1 medium salmon fillet (we used Mt Cook Alpine Salmon)
4 slices bread, whizzed into breadcrumbs (about 2 cups)
¼ cup chopped parsley
½ cup finely chopped sundried tomatoes
1 clove garlic, finely chopped
½-1 red chilli, finely sliced
1 tsp sea salt
Zest 1 lemon
50g butter, melted
Step 1
1 Preheat oven to 180°C. Carefully remove the pin bones running down the centre of the fillet, using tweezers to pull them up and out towards you. Run your hand back over the fillet, against the grain, to feel for any remaining bones.
Step 2
2 For the crust, place the breadcrumbs in a large bowl and add the parsley, sundried tomatoes, garlic and chilli.
Step 3
3 Add sea salt.
Step 4
4 Add lemon zest.
Step 5
5 Stir in the melted butter and mix well.
Step 6
6 Place salmon on a lined baking tray. Spoon mixture over salmon and press down gently to compact into a crust.
Step 7
7 Bake in oven for 20-30 minutes to desired firmness.
Did you know?
The white residue that sometimes seeps from salmon is actually protein; to reduce this, avoid overcooking it. Remember you can eat fresh salmon raw, so cooking it medium-rare will preserve its lovely texture.
Keen to learn how to smoke salmon? Watch how to make your own hot-smoked wasabi and maple salmon.
Recipe by: Jo Wilcox.
Styling and photography by: Vanessa Lewis.
