This was the main course at that dinner party the other night. See the Entertaining Friends post.
The photo was taken quite late and and in a rush....so forgive the skills! We served this salmon with Classic Dill Sauce alongside Baby Potatoes in a Herb Vinaigrette.
2 lb/1 kg piece of salmon fillet
1 ,1/2 Cups/135 grams of bread crumbs, I used whole wheat bread and put it through the food processor
Small bunch of roughly chopped parsley
1 Teaspoon of dried oregano
2 Tablespoons of melted butter
1/2 Small onion, finely chopped
Salt and pepper
Classic Dill Sauce, to serve
Preheat your oven to 350 degrees F.
In a large bowl, add the breadcrumbs, parsley, oregano, onion, melted butter, salt and pepper. Mix with your hands until it is all combined. Next, place the salmon skin side down in a large baking dish with about 4 inch sides on it. Pat the salmon dry with paper towels. Spoon over the stuffing mixture and make sure the entire surface is coated completely.
Bake for around 30 minutes or until salmon is cooked through. The salmon should still be juicy, a light pink colour and flake apart with a fork.
Remove from oven and you can let this sit for a little while before serving. I think I let it sit for about 1/2 an hour the other night. I just covered it with foil until we were ready to serve it. It was still hot and very yummy. We served it with the Classic Dill Sauce on the side.
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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