side of salmon

A simple showstopper salmon recipe! Fantastic centrepiece for a special occasion yet easy enough for midweek. Don't skip the sauce! It makes all the difference to this dish because the salmon is not marinated. Though made with cream, it is not rich, it's quite tangy - perfect pairing with rich salmon.

Baked Parmesan Crusted Salmon with Lemon Cream Sauce

Dijon mustard

panko breadcrumbs ((50 grams) (Note 2))

Oil spray

/ 3 tbsp butter (, melted)

tbsp finely chopped fresh parsley

tbsp finely chopped fresh dill

lemon

tsp salt

Pepper

/ 2tbsp butter

eschallot / finely chopped ((Note 4))

dry white wine ((Note 5))

heavy cream / thickened cream

lemon juice ((plus more to taste))

tsp sugar

Salt and pepper

Watercress

Lemon wedges

dill

Take salmon out of the fridge to bring to room temperature.

Preheat oven to 200°C / 390°F (180°C fan).

Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.

Add butter and stir, then add remaining Parmesan Crumb ingredients.

Line same tray with foil. Place salmon on foil.

Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.

Sprinkle Crumb all over.

Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)

Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.

Plate watercress on serving platter.

Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

Melt butter in a saucepan over medium high heat. Add eschalots and cook for 2 minutes. Add wine and bring to boil. Leave to boil rapidly for 5 minutes or until reduced by 3/4 or so.

Turn heat down to medium. Add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer for 2 to 3 minutes or until thickened (see video). Adjust salt, pepper and lemon to taste. Be generous with the salt - remember the salmon is not marinated, the only salt is in the topping.

Optional: strain. I don't bother.

Allow to cool for 10 minutes or so. It will thicken as it cools. It can be served warm or at room temperature.

Lemon Cream Sauce

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