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Wednesday, June 8, 2016

Salmon with Lemon Oat Crust

How to Make Salmon with Lemon Oat Crust Recipe - preparation 10 minutes cooking time 20 minutes calories 350 kcals

Serves 2

25g/1oz/⅓ cup porridge oats
1 tbsp chopped fresh thyme, dill or parsley
1 tsp mixed seeds, e.g. sunflower, linseed
grated zest and juice of 1 lemon
1 small egg, beaten
2 x 100g/3½oz salmon fillets, skinned and boned
spray oil
225g/8oz baby carrots, trimmed
125g/4oz thin green beans
225g/8oz baby new potatoes
salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Mix together the porridge oats, herbs, seeds, lemon zest and seasoning. Stir in the beaten egg.

3 Arrange the salmon on a lightly oiled baking sheet and spoon the oat mixture over them, patting it down gently with your hands to make it stick to the fish. Spray lightly with oil.

4 Bake in the oven for 20 minutes or until the oat topping is crisp and golden and the salmon is thoroughly cooked.

5 While the salmon is cooking, boil or steam the carrots and beans and boil the new potatoes until tender.

6 Serve the salmon, sprinkled with lemon juice, with the carrots, beans and potatoes.
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