members recipes

Serves 4

Ingredients
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

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