Free Shipping to Canterbury addresses on orders $80 and over! This is so you can order for South Canterbury Anniversary weekend, and an apology for not being able to make it to the Christchurch Farmer's Market. Ends 9am Monday!

Baked Salmon with Parmesan & Parsley Crust

baked salmon with parmesan and parsley crust

 

Ingredients:

6 x 180g salmon portions, skinned

Salt and freshly ground black pepper

150g cream cheese

Small clove garlic, crushed

½ lemon, grated rind only

25g fresh white breadcrumbs

25gz fresh, coarsely grated parmesan

2 T chopped fresh parsley, plus extra to garnish

Paprika

 

Method:

  1. Preheat the oven to 200⁰
  2. Season both sides of the salmon portions and place on a greased baking sheet or roasting tin.
  3. Mash the cream cheese with the garlic, salt and pepper and lemon rind.
  4. Divide into six and spread on top of each salmon fillet.
  5. Mix the breadcrumbs, parmesan and parsley in a small bowl and season.
  6. Sprinkle on top of the cream cheese mixture and dust with paprika.
  7. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.
  8. Serve immediately, garnished with chopped parsley.

 

Serves 6.

Recipe adapted from BBC Food.

 

To order salmon for this dish, click here!