Herby Crusty Salmon

Impressive! Yes it is!

I wanted to create a new recipe that honours this fish.  I promise you that all the ingredients I used only enhance the flavour of the Salmon. It is also a tasty master piece for your table.

Ingredients

• 1 kilo side of salmon, skin on
• 6 tablespoons wholegrain mustard
• 6 slices of crusty bread, torn into small pieces
• 100 grams pine nuts
• 100 grams sliced almonds
• 200 grams feta, crumbled
• 1 large handful mixed soft herbs, parsley, basil, and chives, chopped
• 4 tablespoons olive oil

Method for the Sauce

• 1 tablespoon wholegrain mustard
• finely grated lemon zest and juice of 1 lemon
• 2 tablespoons capers, rinsed and chopped
• 250 grams crème fraiche

Method for the Salmon

• Preheat the fan oven to 190C.
• Line a roasting tin large enough to fit the salmon with a baking paper, then lay in the salmon (skin-side down).
• Brush with 4 tablespoon of mustard.  Cook for 10 minutes.
• In a bowl, gently mix together the remaining mustard, bread, pine nuts, almond slices, feta, half the herbs and olive oil and some black pepper.

• Sprinkle over the salmon once it’s been in the oven for 10 minutes.
• There is a generous amount of topping, so don’t worry if any fall off, these bits will get extra crispy.
• Return to the oven for 20 minutes until the fish is just cooked through and the topping is crispy.

• Meanwhile, mix the sauce ingredients and season.
• Cover and chill until needed
• To serve, transfer the salmon and any crispy crumbs to a platter and serve with the sauce.

Tips

• You can serve the salmon cold.  Cook the salmon 1 hour ahead and leave to cool.
• Make and cover and chill the sauce up to a day ahead.