John Myers
Salmon Fillet with Herb Crust
The perfect salmon fillet with herb crust recipe with a picture and simple step-by-step instructions.
- 300 g Skinless salmon fillet
- 3 Discs Whole wheat toast
- 50 g Liquid butter
- 1 Lemon untreated
- 2 Shallots
- 0,5 tbsp Oil
- 1 bunch Basil
- 400 g Skinned tomatoes
- Salt and pepper
- 100 g Rice
- Cut toast bread into large pieces, place in a tall container, wash the lemon hot and peel off the peel with a zest. Add the butter and lemon zest to the toasted bread and purée finely with a blender. Pluck the basil leaves from the stems, add to the puréed toast mixture and purée finely.
- Peel shallots, cut into wedges. Heat oil in a pan and steam shallot wedges in it until translucent.
- Cut the lemon in half and squeeze out. Drizzle the salmon fillet with a little lemon juice. Spread the bread mixture over the fish. Preheat the oven to 180 degrees.
- Put the tomatoes in a baking dish and mash them with a fork, season with salt and pepper. Add the shallot wedges and a little lemon juice. Place the salmon on top. Bake in the oven for 20 minutes (I switched on the grill just before the end of the baking time so that the Herb crust is also nice and crispy).
- Cook rice according to the instructions on the packet. Arrange the salmon with herb crust, tomato vegetables and rice on plates. Serve sprinkled with a little basil.
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