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 keeping really moist being baked in the oven. 

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 salmon fillets with skin and bones removed; if not, remove the skin, then feel the salmon pieces for bones and remove them with tweezers. Generously season the fillets with salt and freshly milled black pepper on both sides. Grease an oven-proof glass dish or a non-stick pan with olive oil. Place the salmon pieces inside the dish and coat them on both sides with a little oil. Sprinkle the grated Parmesan on top and season with freshly milled black pepper. Sprinkle once more with a little olive.

Put the salmon into the pre-heated oven for app. 15-20 mins or until the fish is cooked and the cheese slightly melted - this depends on the thickness of the fillets. The salmon should be pink and not dry. Turn up the temperature at the end if necessary to make the cheese crust golden brown. Goes well with mashed potatoes and wilted spinach leaves; or fried courgettes (in which case I dip my salmon 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

1) Pre-heat the oven to 175°C.

2) Prepare the salmon: in the interest of time make sure to buy salmon fillets with skin and bones removed; if not, remove the skin with a long sharp knife, then feel the salmon pieces for bones and remove them with tweezers. Generously season the fillets with salt and freshly milled black pepper on both sides. 

3) Place the salmon into the dish: Grease an oven-proof glass dish or a non-stick pan with olive oil. Place the salmon pieces inside the dish and coat them on both sides with a little oil. 

4) Sprinkle with Parmesan and season: Sprinkle the grated Parmesan on top and season with freshly milled black pepper. Sprinkle once more with a little olive.

5) Roast in the oven: Put the salmon into the pre-heated oven for app. 15-20 mins or until the fish is cooked and the cheese slightly melted - this depends on the thickness of the fillets. The salmon should be pink and not dry. Turn up the temperature at the end if necessary to make the cheese crust golden brown. 

6) Serve: Serve the salmon immediately on warmed plates. Goes well with mashed potatoes and wilted spinach leaves; or fried courgettes (in which case I dip my salmon in Thai Sweet Chilly Sauce).