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!
Ingredients:
600-700g salmon, skin on ( one large piece)
1 tbsp garlic paste
1 tbsp dried oregano
5 tbsp panko breadcrumbs
Juice of a lemon
Sea Salt
Rapeseed oil
Method:
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Line a baking dish with baking parchment and place the salmon on it, skin side down.
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Spread the garlic paste over the fish with the back of a spoon.
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Pour over the lemon juice.
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In a bowl, combine the breadcrumbs, salt and oregano.
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Spread the mixture over the fish and press down well.
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Drizzle with a little rapeseed oil.
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Set the fish aside and pre-heat the oven to 180C.
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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.
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Take the fish out and serve immediately.
