- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 523
- Fat Content: 39g
- Saturated Fat Content: 15g
- Carbohydrate Content: 1g
- Sugar Content: 0g
- Fiber Content: 1g
- Protein Content: 41g
- Sodium Content: 0.66g
Mary Cadogan’s salmon with a cheesy crunch crust
Ingredients
- salmon-fillet - 4 x 175g salmon fillets
- butter - 50g softened butter
- flaked-almond - 4 tbsp slivered or flaked almond
- parsley - 4 tbsp chopped fresh parsley
- gruyere - 50g gruyere or emmental, coarsely grated
Instructions
- Preheat the oven to 190C/fan 170C/gas 5. Season the salmon steaks all over. Liberally butter a shallow ovenproof dish big enough to take the fish in one layer. Smear the salmon with the remaining butter.
- Mix the almonds, parsley and the gruyere or emmental, then press on to the top of the steaks.
- Bake for 15-20 minutes, until the topping is crisp and golden and the salmon cooked. Serve with potatoes and a green salad or broccoli.
Five ingredients or less recipe for 4 people, takes only 15 mins; recipe has salmon fillet, butter, flaked almond, parsley and gruyère.
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