Recipe by Tony Smith.
Salmon fillets can be a weeknight cook’s savior. They are healthy and easy to prepare, require little time to cook and take well to all manner of spices. In this straightforward recipe by Chef Tony Smith, you start with salmon fillets, liberally coat them with a crust mixed with aromatic herbs and spices and then bake them to perfection. Serve with fresh potatoes and a salad, a spring or summer delight!
1 salmon fillet around 800g, skin removed
2 ripe tomatoes
1 small red onion finely diced
A little salt and pepper to season
2 slices toast bread
1 teaspoon paprika (plain or smoked)
1 teaspoon ground cumin
1 teaspoon chilli flakes
½ a cup chopped fresh green herbs such as parsley, fennel, dill, thyme, mint etc.
2 teaspoon salt flakes
A good grind of black pepper
2 tablespoons olive oil
Slice tomatoes and lay them on a baking dish roughly the same shape as the salmon fillet.
Sprinkle over the chopped onion and season with a little salt and pepper.
Lay the salmon rounded side up on top.
In a food processor make breadcrumbs with the bread. Place them in a bowl. Add and mix in the spices, salt and pepper, then the herbs. Lastly add enough of the olive oil until the mix is a sandy texture.
Place the mix evenly over the salmon, pat down a little, gently to keep them in place. Keep aside and heat oven to 200˚c.fan bake Place the salmon in the middle of the oven.
Cook for 10 minutes, turn oven down to 150˚c.cook another 10 minutes, turn the oven off and leave the salmon another 10 minutes.
When ready to serve, using two flat spatulas transfer the baked fillet to a serving platter.
Serve with a potato dish and salad.