Herb-crusted side of salmon
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Looking for an impressive centrepiece for a large family meal or a dish that will work well on a buffet table? This herby whole roasted side of salmon tastes as good as it looks.
Ingredients
Salmon, raw
1000 g, 1kg side of salmon
Lemon
1 medium
Orange
1 medium
Honey
1 tablespoon(s), level
Ciabatta Bread
100 g, roughly torn
Shallots
1 medium, roughly chopped
Garlic
1 clove(s), roughly chopped
Parsley, fresh
2 tablespoon(s)
Dill, Fresh
1 teaspoon(s)
Capers, in Brine
25 g, drained and chopped
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large shallow roasting tin with baking paper and put the salmon on top. Grate the zest from half the lemon and half the orange, then cut the whole lemon and orange into wedges.
2
In a small bowl, mix the lemon and orange zests with the honey, season, then rub over the top of the salmon. If you need to, you can loosen the mixture with a little lemon juice.
3
Put the ciabatta, shallot, garlic, parsley and dill into a food processor and pulse until you have a green crumb. Transfer to a bowl, stir in the chopped capers, then season and gently press the mixture on top of the salmon. Mist all over with cooking spray, then arrange the lemon and orange wedges around the salmon.
4
Roast for 20-25 minutes, until the salmon is cooked through and the crumb is crisp. Carefully transfer the salmon side to a large serving platter or board and serve with the extra dill and the roasted wedges for squeezing over.
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