Lightly Smoked Orkney Salmon Fillets with a Lemon and Herb Crust
Breaded salmon baked with parsley, thyme and lemon. Served with potatoes and mayonaise - a delight!
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Main | Bake | Less than 30 minutes |
Ingredients
- 75g fresh white breadcrumbs
- 20g pack flat leaf parsley, finely chopped
- ½ x pack thyme, leaves removed and chopped
- finely grated zest and juice of ½ a lemon
- 25g butter, melted
- salt and freshly ground black pepper
- 2 x 260g packs of 2 lightly smoked orkney salmon fillets
- 500g new potatoes, cooked , to serve
- garlic mayonnaise ( optional)
- 120g bag mixed herb salad
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4 .
Place the breadcrumbs, herbs, lemon zest and juice, butter and seasoning in a bowl and mix well.
Dip the salmon fillets into the mixture.
Place the salmon fillets on a baking tray in the preheated oven for approximately 20 minutes, until cooked through and golden.
Serve with new potatoes, garlic mayonnaise and mixed herb salad leaves.
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