10 April 2012

SALMON WITH PARMESAN CRUST

SALMON WITH PARMESAN CRUST
Had some mash potato left in the fridge, so went to buy salmon and spinach - it's like buying first the shoes and then the dress to go with them, but what's wrong with that? :-) This has become one of our regular end-of-a-long-working-day quick meals, but without the bad conscience - it seems pretty healthy to me for 'fast-food' with all the fish, mash and greens...  (Apparently) fish and cheese do not go together at all, but work very well here, with the Parmesan adding such a nice spicy crunch and additional flavour, and the salmon keeps really moist being baked in the oven. 

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Serves 4: 
4 pieces of salmon fillet, skin and bones removed
extra virgin olive oil
sea salt
freshly milled black pepper
Parmesan: Parmigiano Reggiano, grated

Pre-heat the oven to 175°C
Prepare the salmon: in the interest of time make sure to buy the salmon fillets with skin and bones removed; if not so, remove the skin, then feel the salmon pieces for bones and remove them with tweezers. Generously season the fillets with salt on both sides. Grease an oven-proof non-stick pan with olive oil. Place the salmon pieces into the dish and coat on both sides with a little oil. Arrange them so that there are small gaps between the pieces so that the hot air can circulate. Sprinkle the grated Parmesan on top and season with freshly milled black pepper. Sprinkle with a little olive.  
SALMON WITH PARMESAN CRUST
Put into the pre-heated oven for app. 15-20 mins or until the fish is cooked through and the cheese is slightly melted - this depends on the thickness of the fillets. Turn up the temperature at the end if necessary to make the crust golden brown. Goes well with mash potato and wilted spinach leaves; or fried courgettes (in which case I dip mine in Thai sweet chilly sauce).  

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SALMON WITH PARMESAN CRUST


Serves 4: 

4 pieces of salmon fillet, skin and bones removed
extra virgin olive oil
sea salt
freshly milled black pepper
Parmesan: Parmigiano Reggiano, grated

Pre-heat the oven to 175°C. Prepare the salmon: in the interest of time make sure to buy the salmon fillets with skin and bones removed; if not so, remove the skin, then feel the salmon pieces for bones and remove them with tweezers. Generously season the fillets with salt on both sides. Grease an oven-proof non-stick pan with olive oil. Place the salmon pieces into the dish and coat on both sides with a little oil. Arrange them so that there are small gaps between the pieces so that the hot air can circulate. Sprinkle the grated Parmesan on top and season with freshly milled black pepper. Sprinkle with a little olive. Put into the pre-heated oven for app. 15-20 mins or until the fish is cooked through and the cheese is slightly melted - this depends on the thickness of the fillets. Turn up the temperature at the end if necessary to make the crust golden brown. Goes well with mash potato and wilted spinach leaves; or fried courgettes (in which case I dip mine in Thai sweet chilly sauce).  
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