Mary Cadogan's salmon with a cheesy crunch crust

Name: Mary Cadogan's salmon with a cheesy crunch crust
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets x 175g salmon fillets; 50 grams softened butter; 4 Tbsps slivered or flaked almond; 4 Tbsps chopped fresh parsley; 50 grams gruyère or emmental, coarsely grated

If you have roughly 35 minutes to spend in the kitchen, Mary Cadogan's salmon with a cheesy crunch crust might be an amazing gluten free, primal, and pescatarian recipe to try. One portion of this dish contains about 39g of protein, 29g of fat, and a total of 437 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up emmental, parsley, slivered, and a few other things to make it today. A few people really liked this main course.

Instructions

Preheat the oven to 190C/fan 170C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Salmon

Butter

Fish

Mix the almonds, parsley and the gruyre or emmental, then press on to the top of the steaks.

Ingredients you will need

Almonds

Parsley

Steak

Bake for 15-20 minutes, until the topping is crisp and golden and the salmon cooked.

Ingredients you will need

Salmon

Equipment you will use

Oven

Serve with potatoes and a green salad or broccoli.

Ingredients you will need

Broccoli

Potato

Equipment

Oven

Ingredients

Servings:

4fillets

x 175g salmon fillets 50grams

softened butter 4Tbsps

slivered or flaked almond 4Tbsps

chopped fresh parsley 50grams

gruyère or emmental, coarsely grated

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.