Salmon with Oatmeal Crust and Caper Mayonnaise
Salmon Cutlets fried in oatmeal and lemon zest and parsley. Served with caper mayonaise, which is a combination of capers, mayonaise and lemon juice; this dish will delight.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 75g oatmeal
- grated zest of 1 lemon
- ½ x 20g pack parsley
- 4 salmon fillet steaks, approx.(125g each in weight)
- 750g new potatoes
- 3 x 15ml spoons mayonnaise
- 15ml spoon capers
- 15ml spoon lemon juice
- 2 x 15ml spoons oil for frying
- ½ lemon, cut into 4 wedges
Method
Mix the oatmeal with the lemon zest and parsley.
Pack the mixture on top of the salmon fillet.
Cook the potatoes according to pack instructions and keep them warm until required.
Make up the caper mayonnaise by combining the capers with the mayonnaise and lemon juice. Cover and keep chilled until required.
Heat the oil and cook the salmon fillets, crust side down first, for approximately 6 minutes, then turn over and continue cooking until the fish flakes to the point of a knife.
Crush the potatoes with the back of a spoon.
Serve the crushed potatoes on a plate. Top with a salmon fillet and serve with caper mayonnaise and lemon wedges.
