Parmesan-crusted Alaska Salmon Fillet with Italian Potato Salad

Parmesan-crusted Alaska Salmon Fillet with Italian Potato Salad
 
alt

This recipe was uploaded
by Alaska Seafood

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 egg
  • 4 x 150g (6oz) fillets wild Alaska salmon, skin removed
  • 50g (2oz) fresh white breadcrumbs
  • 50g (2oz) Parmesan cheese, finely grated
  • 2 tsp dried mixed Italian herbs
  • Italian potato salad:
  • 900g (2lb) small new potatoes
  • 3 tbsp sun-dried tomato paste
  • 100g (4oz) roasted red peppers (from a jar)
  • 12 baby plum or cherry tomatoes, halved
  • 75g (3oz) black or green olives
  • 2 tbsp capers, drained
  • Salt and freshly ground black pepper
  • Basil leaves, to garnish
• Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Cook the potatoes in lightly salted boiling water for 15 to 20 minutes, until tender.
• Beat the egg with 2 tablespoons of water in a shallow bowl. Mix together the breadcrumbs, Parmesan cheese and dried herbs. Season.
• Dip the salmon fillets into the beaten egg and coat them in the breadcrumb mixture. Arrange on a greased baking sheet. Bake for 12 to15 minutes, when the flesh will be opaque and should flake easily.
• Drain the potatoes and mix in the tomato paste. Cool for 5 minutes, then tear in the roasted peppers and gently mix in the tomatoes, olives and capers. Season. Serve with the salmon, garnished with basil leaves.

Cook's tip: A few shaves of Parmesan cheese scattered over the salmon and salad adds a finishing touch

Parmesan-crusted Alaska Salmon Fillet with Italian Potato Salad

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Alaska Seafood

 
 
Serves 4

Method


• Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Cook the potatoes in lightly salted boiling water for 15 to 20 minutes, until tender.
• Beat the egg with 2 tablespoons of water in a shallow bowl. Mix together the breadcrumbs, Parmesan cheese and dried herbs. Season.
• Dip the salmon fillets into the beaten egg and coat them in the breadcrumb mixture. Arrange on a greased baking sheet. Bake for 12 to15 minutes, when the flesh will be opaque and should flake easily.
• Drain the potatoes and mix in the tomato paste. Cool for 5 minutes, then tear in the roasted peppers and gently mix in the tomatoes, olives and capers. Season. Serve with the salmon, garnished with basil leaves.

Cook's tip: A few shaves of Parmesan cheese scattered over the salmon and salad adds a finishing touch

Show/hide comments

comments powered by Disqus