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Baked Salmon with a Herb Crust and Red Pepper Coulis
Cooking Time 40 min Minutes
Ingredients
17
Portions
4
Ingredients
17 Total- Herb Breadcrumbs
- 4 Country Range White Dinner Rolls, stale
- 50 g Country Range Dried Parsley
- 1 tsp Country Range Garlic Purée
- splash of olive oil
- Red Pepper Coulis
- 4 tbsp white wine
- 4 tbsp Country Range White Wine Vinegar
- 10 g caster sugar
- 4 red peppers, roasted and chopped
- 400 ml fish bouillon
- salt and pepper to taste
- Salmon Fillet
- 4 x 180 g salmon fillets
- 60 g Country Range Butter
- ½ lemon
- splash of olive oil
Method
-
1
Step 1
Pre-heat the oven to 180°C/350°F/Gas Mark 4. -
2
Step 2
For the breadcrumbs, place all the ingredients into a blender and blend to a fine crumb. -
3
Step 3
For the red pepper coulis, place the white wine and white wine vinegar into a pan, bring to the boil and reduce by half. Add the sugar and fish stock and bring to the boil. Add the chopped, roasted peppers then blend together until smooth. Season then leave to one side, keeping warm. -
4
Step 4
For the salmon fillet, place a splash of olive oil into a pan. When hot, seal the salmon on both sides until golden brown. Remove from the pan and brush with butter. Squeeze lemon juice over all the pieces. -
5
Step 5
Spread the herb breadcrumbs over the salmon and bake for 8 minutes. -
6
Step 6
Spread the coulis onto a plate with the salmon on top and serve with asparagus or micro vegetables.
Ingredients
17 Total- Herb Breadcrumbs
- 4 Country Range White Dinner Rolls, stale
- 50 g Country Range Dried Parsley
- 1 tsp Country Range Garlic Purée
- splash of olive oil
- Red Pepper Coulis
- 4 tbsp white wine
- 4 tbsp Country Range White Wine Vinegar
- 10 g caster sugar
- 4 red peppers, roasted and chopped
- 400 ml fish bouillon
- salt and pepper to taste
- Salmon Fillet
- 4 x 180 g salmon fillets
- 60 g Country Range Butter
- ½ lemon
- splash of olive oil
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