Salmon fillets with a sweet and hot crust

Salmon fillets with a sweet and hot crust

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 pieces salmon fillet, each about 170 g
3-4 limes
2 tablespoons demerara sugar
1 teaspoon english mustard powder
4 tablespoons wholegrain mustard
8 tablespoons fresh white breadcrumbs
pinch crushed dried chillies

Method

  1. Heat the oven to 190°C. Trim, skin and pin-bone the salmon fillets.
  2. Finely zest the limes and mix the lime zest with the sugar, mustard powder, wholegrain mustard, breadcrumbs and crushed chillies.
  3. Place the salmon skinned side down on a lightly oiled baking tray and press the breadcrumb mixture onto each fillet.
  4. Bake in the oven for 10–15 minutes until the salmon is opaque and cooked; it can be left a little rare through the centre. This is delicious served with sweet dill slaw, hot raw beetroot with black pepper and lemon or fennel salad with blood orange, watercress and black olives.
Tags:
Leiths School of food and wine
cookery course
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