Mediterranean Salmon with a Panko Crust-serves 4
This recipe came about because I kept making the same salmon teriyaki nearly every week. Don't get me wrong, my family love it but I was bored of cooking it!
600-700g salmon, skin on ( one large piece)
1 tbsp garlic paste
1 tbsp dried oregano
5 tbsp panko breadcrumbs
Juice of a lemon
Line a baking dish with baking parchment and place the salmon on it, skin side down.
Spread the garlic paste over the fish with the back of a spoon.
Pour over the lemon juice.
In a bowl, combine the breadcrumbs, salt and oregano.
Spread the mixture over the fish and press down well.
Drizzle with a little rapeseed oil.
Set the fish aside and pre-heat the oven to 180C.
When the oven has reached the correct temperature, place the fish in it to bake for 25-30 mins, until the top is beginning to go golden brown.
Take the fish out and serve immediately.