Lemon and Pepper Crusted Salmon

Lemon and Pepper Crusted Salmon (5)Lemon and Pepper Crusted Salmon  is a dish we often have, mainly because it's so easy. In the midst of kitchen madness there are only two ways to cook; long and slow or lightning quick. This dish is the latter as I can have it ready, with mashed potatoes and fresh vegetables in about twenty minutes. There are no takeaways or deliveries in rural France but I must confess at this point, that had I been back in England it would be Chinese, Indian, Pizza takeaway and whatever else, followed by a diet. Even when you are really busy there is no choice but to cook as most restaurants need to be booked in the evening too. This recipe is very versatile as this crust goes equally well with chicken or turkey too. My husband and son also like the white fish fillets with a chilli and lime crust instead. Both versions are delicious and nowhere near as bad as deep frying the fish in batter. Anyway, it's dead simple.... Start by whizzing two slices of brown bread in a food processor until you get  breadcrumbs. Better still just grab some from the freezer and use frozen, it still works. I tend to keep a container in the freezer and add breadcrumbs to it when I've got bread past its best. Add the zest and juice of a lemon, pepper, olive oil and salt. You should have a mixture that slightly clumps together. Lemon and Pepper Crusted Salmon Put the salmon on a non stick tray or line with greased foil. Lemon and Pepper Crusted Salmon (3) If you want to make sure it sticks you could coat the fillets in beaten egg, oil or even mayonnaise or mustard. I just use a spoon and fork to press it on and most of it will stick. Lemon and Pepper Crusted Salmon (2) Bake for 15-20 minutes at Gas 4-5 or 180 C. Soft, moist fish with a spicy, crunchy crumb. Give it a go.... Ring the changes with fresh parsley or dill for a different taste too.
Lemon and Pepper Crusted Salmon
Serves 4
A quick and easy recipe of lemon and pepper crusted salmon
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4 150g salmon fillets
  2. 2 slices of wholemeal bread
  3. 3 tbsp olive oil
  4. zest and juice of a lemon
  5. 1 tsp salt
  6. 1 heaped teaspoon ground black pepper
Instructions
  1. Place the salmon on a non stick oven tray.
  2. Use a processor to make breadcrumbs with the sliced bread.
  3. Add in the zest, juice, seasoning and oil and use to coat the salmon.
  4. Bake in the oven for about 15 minutes.
Notes
  1. For a chilli and lime crust omit the pepper and lemon and replace with 1 heaped tsp of chilli flakes or, if you like it hot, 1 tbsp. Stir in the zest and juice of two limes.
Chez Le Rêve Français http://chezlerevefrancais.com/
                         

4 thoughts on “Lemon and Pepper Crusted Salmon

  1. We bake fish in a very similar way and I love it! You don’t have to use everything in your cupboard to serve a delicious piece of fish. Your dish is proof of that.

  2. This looks delicious. I don’t eat meat but exercise a lot. I feel like I can get most of my proteins out of veggies, but I will definitely try this fish recipe in the next weeks!! Very student friendly!

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