Sue Lawrence's roast salmon
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Food writer Sue's simple, tasty recipe of roast salmon with a herby oatmeal crust is delicious with couscous dressed with olive oil, lemon juice and fresh mint.
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Serves: 4
Ingredients
Sue likes to use a mixture of half pinhead and half medium oatmeal, but if you only have one or the other, that is fine; coarse or rough oatmeal is also good, but fine oatmeal will not give such a good crunchy texture.
- 4salmon fillets (preferably middle-cut), skinned, pin bones removed
- 2tbsp extra-virgin olive oil + extra to brush
- 85g (3oz) oatmeal
- Zest of 1 large lemon
- 3tbsp freshly chopped herbs (parsley/mint/chervil)
Method
- Brush the salmon all over with oil.
- Combine the remaining ingredients, season with salt and pepper and place on a plate. Dip the (rounded) surface of each fillet into the mixture, then place on an oiled baking sheet.
- Place on the top shelf of a preheated oven (220°C, 425°F, gas mark 7) for about 10 mins, or until the fish is just cooked: test by inserting the tip of a sharp knife into the centre. Then serve with a lightly dressed couscous.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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