Baked salmon with parmesan and parsley crust


6 x field fare frozen salmon fillets, defrosted

salt and freshly ground black pepper

150g/6oz cream cheese

small clove garlic, crushed

½ lemon, grated rind only

25g/1oz fresh white breadcrumbs

25g/1oz fresh, coarsely grated parmesan

2 tbsp field fare frozen chopped parsley (defrosted)


salmon steaks


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

Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.

Mash the cream cheese with the garlic, salt and pepper and lemon rind.

Divide into six and spread on top of each salmon fillet.

Mix the breadcrumbs, parmesan and parsley in a small bowl and season.

Sprinkle on top of the cream cheese mixture and dust with paprika.

Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.

Serve immediately, garnished with chopped parsley.


Many thanks to the BBC for this Recipe