Home Cooking Made Easy p80.
Lorraine suggests that this dish goes well with “a good swiss chard.” Of course a substandard swiss chard could ruin the whole meal. Whilst looking up swiss chard on wikipedia, I found out that it is related to the mangelwurzel, whom we met in my carrots post!
For those with an insatiable appetite for mangelwurzel trivia, Worzel Gummidge’s head was a mangelwurzel and could often be heard to say things like “Go boil your head.”
Anyway, I didn’t serve this dish with mangelwurzel, or even a good swiss chard, but broccoli.
I made the topping in advance in my food processor – it’s breadcrumbs, dijon mustard, sugar, parsley, butter and lime zest. The mustard gives a great flavour, but I think there was too much sugar.
Then you pat it onto the salmon fillets and bake for about 10 minutes. I slightly “overcrisped” mine, but 10 minutes at 180’C should be enough.
Serve with boiled potatoes and broccoli.