This is the sort of food I could never get bored of. Fresh, summery, lots of flavour, filling and balanced… win win win. It wasn’t too tricky either… I just made it for myself but the crust would be enough to top 2-3 pieces of Salmon!
For 1 Person you will need:
- 1 portion of Salmon
- 1 slice of Bread blitzed into Breadcrumbs
- 1 Bunch of Parsley
- 4 sprigs of Basil
- 2 cloves of Crushed Garlic
- 1 Lemon
- 2 tbsp Olive Oil
- Salt and Pepper
- Cherry Tomatoes on the vine
- Tenderstem Broccoli/Green Beans
- Cous Cous
- 1 Chicken Oxo
- 1/4 tsp Mild Chilli Powder
First preheat the oven to 180′, then blitz the Bread Crumbs with the Crushed Garlic, the zest of 1 Lemon, half the Parsley, half the Basil and a good pinch of Salt and Pepper.
Once blitzed, mix with 2 tbsp of Olive Oil.
Put the Salmon skin side down onto a lined/oiled tray, top with the Crust. Put the Cherry Tomatoes on the same try, season and put into the oven to roast for 10 minutes.
For the Cous Cous, I always use equal amounts of Cous Cous to boiling water and use this glass with a line to measure it out. Mix the Cous Cous with 1 Chicken Oxo and the mild Chilli Powder then add the boiling water, clingfilm and leave to stand for 5 minutes.
Chop the remaining Parsley and Basil and mix with the Cous Cous. After 10 minutes, take the Cherry Tomatoes out of the oven and set to one side (there is nothing worse than biting into a boiling hot Cherry Tomato) and leave the Salmon in to roast for a further 5 minutes.
Blanch and drain the Broccoli then the Salmon should be ready!
Plate everything up with a wedge of Lemon to squeeze on top.
I could eat this again right now and it would go so nice with a large cold glass of Sauvignon
Hope you enjoy!