Baked Salmon With Parmesan And Parsley Crust Recipe

1. 1

   Season both sides of the salmon fillets and place on a baking sheet with magic paper or possibly place in a large buttered roasting tin.

2. 2

   Measure wine and mushrooms into a pan, boil for 1 minute.

3. 3

   Lift out mushrooms and reduce the wine to about 2 Tbsp.. Add in cream, bring to the boil, reduce till a sauce consistency.

4. 4

   Season.

5. 5

   Return mushrooms to the sauce, cold completely.

6. 6

   Spoon the cool mushroom mix on each salmon fillet but don't spread to the edge.

7. 7

   Sprinkle the breadcrumbs, Parmesan, parsley and lemon rind on the mushroom mix and dust with paprika.

8. 8

   Leave in the fridge for 24 hrs if necessary.

9. 9

   Save the rest of the sauce and reheat and serve separately.

10. 10

    Bake for 10-15 min on the grid shelf on the floor of the roasting oven.

11. 11

    Bake in oven on 220C/gas 7.To tell when the salmon is done, it will have changed from translucent/soft to a pink opaque.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.