Baked salmon with lemon and pepper breadcrumbs
zest ½ lemon, then cut into wedges
4 tbsp fresh white breadcrumbs
25g butter, melted
1½ tsp coarsely ground peppercorns
4 skinless salmon fillets
Potatoes and greens.
A BBC recipe.
1. Heat oven to 200C/180C fan/gas 6. Start cooking potatoes. (And probably greens.)
2. While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
3. Serve with mashed potatoes and greens.
Notes: I think I had way too many breadcrumbs from two slices of ordinary brown bread, judging by the contrast between what I cooked and the picture in the original BBC recipe. Maybe white bread would have given fewer, but we never buy it.
I added a half tsp of ground coriander seed (bashed together with the pepper using pestle and mortar) to deepen the flavour. It could easily have taken the same again.
However this is partly because I misread the recipe and used 1½ tablespoons of peppercorns rather than 1½ teaspoons. It had quite a zing.
Apart from those minor issues, this was a really quick, easy and tasty recipe.
4 tbsp fresh white breadcrumbs
25g butter, melted
1½ tsp coarsely ground peppercorns
4 skinless salmon fillets
Potatoes and greens.
A BBC recipe.
1. Heat oven to 200C/180C fan/gas 6. Start cooking potatoes. (And probably greens.)
2. While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
3. Serve with mashed potatoes and greens.
Notes: I think I had way too many breadcrumbs from two slices of ordinary brown bread, judging by the contrast between what I cooked and the picture in the original BBC recipe. Maybe white bread would have given fewer, but we never buy it.
I added a half tsp of ground coriander seed (bashed together with the pepper using pestle and mortar) to deepen the flavour. It could easily have taken the same again.
However this is partly because I misread the recipe and used 1½ tablespoons of peppercorns rather than 1½ teaspoons. It had quite a zing.
Apart from those minor issues, this was a really quick, easy and tasty recipe.