Ingredients
- 3 tbsp olive oil
- 1 small red onion, finely sliced
- 40 g white bread, made into large breadcrumbs
- 1 tbsp chopped coriander
- zest and juice of a lemon
- 50 g feta cheese, crumbled
- 600 g wild Alaska salmon fillets, (4 X 150g) skin on
- salt and freshly ground black pepper
Instructions
- Heat 2 tbsp of olive oil in a heavy-based saucepan and fry the onion until brown. Add breadcrumbs and continue to cook until golden brown.
- Stir in the coriander and lemon zest, add a pinch of black pepper and then gently stir in the feta cheese
- Season the salmon and cook skin side down in 1 tbsp oil in a separate frying pan for 2-3 minutes a side until firm and cooked through
- Stir the lemon juice through the breadcrumbs
- Plate the salmon and spoon over plenty of breadcrumbs, serve with a leafy green salad or fresh green vegetables.
- Ensure that you serve the salmon as soon as the lemon juice is added to the breadcrumbs to prevent them from going soggy.
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Nutrition Facts
Wild Alaska Salmon with Feta, lemon and Spring Onion Crust
Amount per Serving
Calories
377
% Daily Value*
Fat
23
g
35
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
94
mg
31
%
Sodium
256
mg
11
%
Potassium
797
mg
23
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
