Lady J. and Lord N. have moved from next door to our Premier to the seaside, about forty-five minutes from us. So we don't get to see them as often, but when we do, we eat and we drink and we talk! Eat, drink, talk, repeat! (as a certain blogger friend says). We're lucky to have lots in common, like archaeology and history and books and art and ... And food, glorious food. This salmon went down a treat with all of us.
|crunchy and salty coating; tender fish|
Recipe by Sherry's Pickings
6-7 tbs panko breadcrumbs
1-2 tbs fresh parsley, very finely chopped or 3 tsp lightly-dried parsley
1/2 tsp sea salt flakes (plus another 1/2 tsp smoked salt - optional)
10-12 grinds of black pepper, say 1/2 tsp
1/4-1/2 tsp shichimi or dried chilli flakes (optional)
1-2 tsp chicken stock powder
3-4 tbs extra virgin olive oil
4 salmon fillets, skin on (about 150g. each)
Firstly, place everything except the salmon into a large bowl
Give it a good stir till well combined
Hoist the salmon fillets into the mixture and coat well
Place them on a foil-lined baking tray skin-side down, happily side by side
Pat any leftover panko mixture over the fillets
Bake them @ 180C for about 12-15 minutes - mine were done at 13 mins.
Serve with salad and potatoes, steamed or boiled or Mr P.-style!
I got Mr P. to do his usual trick of throwing the potatoes (chopped into large chunks) in the micro-wave for 6-8 mins. till tender. I believe he puts butter and olive oil and seasoning on too, but that's his secret ...
Check the salmon after 10 mins. and take them out if they look right for you - we like ours a little translucent in the centre
You can use skinless fillets, but the skin keeps it moist so I suggest using them skin-on. It is sooo easy to pull the flesh off the skin when baked
|beautiful shiny salmon fillets|
|coat the fish with the panko mixture|
|deliciously tender inside and crunchy outside after baking @180C for 13 mins.|
|serve with an asian-style salad|
|and Mr P.'s potatoes with herby oil|
|Lord N. holding his dinner:-)|
|artwork © Sherry's Pickings|