Wednesday, 12 October 2016
Salmon with Mustard and Gruyere Herb Crust
I love salmon and often when I'm planning my week's meals, I put down salmon for one night - it tastes so good I don't really need to do anything, and can quickly cook a piece of salmon and some vegetables for a delicious dinner.
Sometimes though it's nice to do something a bit different. I found this recipe in my BBC Saturday Kitchen Cookbook; it's also available on the BBC website.
You make a crust from breadcrumbs, cheese and herb, and press it on top of the salmon. I didn't bother with the part where you chill it in the fridge and instead mixed it and pressed it straight onto the fish.
The fish is baked in a mixture of fish stock and wine which keeps it light and gives it a lovely flavour. I didn't bother roasting the tomatoes as I don't like them, but didn't think the dish lacked anything for it.