• Margaret Pahos

HERB AND FETA CRUSTED SALMON


Baked salmon makes a weeknight meal so easy. In under 30 minutes dinner is on the table and the house is smelling soooooo good! If my family could, they would eat salmon at least twice a week and this is one of those recipes that they ask for over and over again. So do you think I may be talking it up abit? Give it a try and let me know what you think, though I’m pretty sure you won’t be disappointed. Did I mention there is less washing up when you cook a meal like this? The fish is prepared on a baking tray and lined with baking paper so it makes cleaning up even easier (We all love that!)

Now I wish I could say we only eat wild salmon but I seriously can not find any in my area. Instead I make sure I am buying fresh (not frozen) salmon and cook it no longer than the next day. Frozen fish does not taste as good and if you live in Australia, seriously there is no reason to buy frozen fish that is caught and packaged overseas. Support the Australian Fish Industry. It tastes better anyway:-) Enjoy.

1.2 kg whole side of salmon filleted and deboned

1 cup combined parsley, dill, sage and chives, finely chopped

100g feta, crumbled

2 garlic gloves crushed

1-2 tbs olive oil

sea salt / pepper

juice of 1/2 lemon

  1. Pat dry the salmon and place on tray lined with baking paper. Season with sea salt and pepper.

  2. Cover salmon with baking paper and place in preheated oven 200C for 10 minutes.

  3. Combine in a bowl all the herbs and crushed garlic.

  4. Remove salmon from oven and remove baking paper. Spread herbs all over salmon and then place crumbled feta over the herbs. Drizzle with olive oil all over salmon and place back in oven, uncovered for a further 10 - 15 minutes.

  5. Allow to rest 5 minutes before serving. Serve with a side green salad and boiled rice.

#herb #feta #fetta #salmon #bakedsalmon #parsley #dill #sage #chives #garlic #leom #pepper #oliveoil

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