11. Oven-roast salmon with a mustard and parsley crust

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.


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