Week 2 of your Christmas Cookbook is this wonderfully fragrant Parsley & Garlic Crusted Salmon. Whether you make it on Boxing Day as a post-christmas meal, or use the recipe when you have visitors over, it’s sure to go down well.
Serves 6
Ingredients:
For the marinade:
- 4 tbsp Oil
- 3 tbsp Lemon Juice
- 3 Cloves of Garlic, finely chopped
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tbsp Fresh Coriander, chopped
- 1 tbsp Fresh Parsley, chopped
- 1 side of Salmon – around 1 kg
For the crust:
- 50g butter
- 1 clove of Garlic, finely chopped
- 150g Breadcrumbs
- 3 tbsp Fresh Parsley, chopped
- Salt and pepper
Cooking instructions:
- Preheat oven to 160°C / Gas Mark 3
- Mix the marinade ingredients in a bowl, liberally marinate the fish and transfer to an oven tray lined with grease proof paper. Place in the preheated oven and cook for 12-15 minutes.
- Meanwhile make the bread crumbs by melting the butter in a frying pan and adding the breadcrumbs and garlic – fry until golden brown.
- Remove from the heat and season with salt and pepper, add the parsley and mix thoroughly.
- When the salmon is cooked remove from the oven. Sprinkle the breadcrumbs over the fish before transferring to the serving dish and sprinkling with chives.
Serving suggestion: Serve with new potatoes tossed in butter, parsley and chives and a fresh green salad.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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