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HERBY CRUST SALMON WITH FRESH SHALLOT, TOMATO AND HERB SAUCE
Serves 4
150ml olive oil ½ tsp coriander seeds, crushed
Add a pinch of pure and natural flavour to your cooking…
Cornish Sea Salt’s tubs of flavoured Pinch Salts are great fun to cook with and can be used in all sorts of ways – as a rub, thrown in to sauces, sprinkled over veg, for BBQs and picnics… the list goes on!
Each Pinch Salt tub includes pure Cornish Sea Salt carefully blended with other herbs and spices to make seasoning your food simple and delicious. The flavours include Luxury Pepper, Chilli, Garlic, Smoked and Caramelised Onion.
Ideas and Tips: • Rub delicious smoked sea salt with a little olive oil and lemon juice over mackerel and cook on the BBQ.
• Try combining a pinch of smoked sea salt with chilli sea salt and sprinkling over chicken, peppers and onions for sizzling fajitas.
• Sprinkle a pinch of luxury salt & pepper over eggs benedict for a lovely indulgent breakfast!
• Mix some garlic sea salt with mayonnaise for a lovely dip. • Add a pinch of onion sea salt to roasted root vegetables for a richer flavour.
You can find Cornish Sea Salt’s range of flavoured Pinch Salts in Waitrose, Sainsbury’s, Tesco and Asda. Or visit
www.cornishseasalt.co.uk for your nearest stockist, as well as more tips and recipes.
4-5 shallots, finely sliced into rings
1 garlic clove, lightly crushed but still whole
4 tbsp fresh flat leaf parsley, roughly chopped
2 very ripe tomatoes, peeled, deseeded and finely chopped
4 tbsp roughly chopped fresh flat leaf parsley
1 lemon, zest and juice
For the oat crust: 6 tbsp Scottish porridge oats
2 tbsp Scottish medium oatmeal
3 tbsp roughly chopped fresh chives
1 free-range egg 2 tbsp olive oil 4 x 175g salmon fillets
1 Preheat the oven to 220C/425F/Gas 7.
2 First make the sauce base. Pour the olive oil into a small pan over a low heat. Add the
14 | THE WEST COUNTRY FOODLOVER
coriander seeds, shallots and garlic and cook gently for 10 minutes without colouring. Remove the garlic clove from the sauce, then stir in the chopped tomatoes, a good squeeze of lemon juice (keeping some back for drizzling on the salmon) and 2 tbsp of the chopped parsley, and set aside while you prepare the salmon
3 To make the herb crust, place the oats, oatmeal, chives, the remaining parsley, 1 tablespoon of lemon zest and the egg in a food processor and blitz for 20-30 seconds until damp and crumbly looking.
4 Heat the oil in an ovenproof, non-stick frying pan over a high heat. Season the salmon fillets and place into the hot pan, skinned side uppermost. Sear the salmon for one minute then turn over. Quickly press the herb mixture on top of the salmon, drizzle with lemon juice, then transfer to the oven and cook for 4-5 minutes (depending on thickness), until the salmon is just cooked through and the crust is golden and crisp.
5 When cooked remove from the oven and place a salmon steak on each serving plate, spooning the sauce around. Serve with buttered new potatoes.
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