Herb-Crusted Salmon & Cucumber-Mango Salsa


Herb-Crusted Salmon
- 3 slices of white sandwich bread
- 10g fresh flat parsley leaves
- zest of 1 lime
- 2tbsp light olive oil
- 1/4tsp salt
- 1/4tsp ground black pepper
- 4x 130g salmon fillets
- 2tbsp dijon mustard

Cucumber-Mango Salsa
- 420g mango flesh, cubed
- 560g cucumbers, seeded and cubed
- 8g fresh flat parsley leaves, coarsely chopped
- 1-2 jalapeno pepper, minced
- juice of 1 lime
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1/4tsp salt
- 1/8tsp ground black pepper

1. Make Cucumber-Mango Salsa by combining all ingredients in a bowl. Set aside or keep refrigerated while preparing the salmon.

2. For the Herb-Crusted Salmon, preheat oven to 200c, and then make herby fine crumbs by blending all ingredients, except salmon fillets and mustard, in a food processor.

3. Spread dijon mustard onto salmon fillets. Then, press fine crumbs onto the mustard layer. Bake in preheated oven for 20 minutes.

Serve Herb-Crusted Salmon alongside the Cucumber-Mango Salsa and ENJOY!

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