Salmon and Herb Crust

by benapetite

Prep time: 0:20 Overall time: 0:40

Servings: 1 serving

INGREDIENTS

Salmon fillet (170-200g piece)
2 King edwards potatoes (any potato will do) butter and milk for mash
200g spinach
1 slice of stale bread (fresh is fine)
15ml olive oil
2 individual sundried tomatoes
5g dried mixed herbs
2 individual black olives
Salt and pepper

INSTRUCTIONS

First blend the bread in order to make breadcrumbs. Finely chop the sundried tomatoes and olives and mix with the breadcrumbs, adding the dried mixed herbs and olive oil. Peel, chop and boil up the potatoes in order to make a mash (15 minutes).

Cook the salmon under a grill/salamander until both sides are cooked. Using the breadcrumb mix, take a hand full and slap it on one side of the salmon, ensuring the top of the salmon is completely covered.

In a pre-heated 180°C/350°F oven, cook the salmon for 8 minutes until the top begins to brown and go crispy. Wilt the spinach in a hot frying pan and place at the centre of your serving dish. Spoon on the required serving of mashed potatoes. Gently lay your salmon over the mash and drizzle a little olive oil around the edge of the plate and voila!

CHEF COMMENTS

This was a dish that I made myself and weights may not be accurate for the amount of servings but it tastes good. I won a food competition with this one, so give it a try.

Tagged: maincourses, salmon, seafood add tags

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