Celebrity chef Mary Berry shares a delicious and easy salmon recipe with a crispy crust, featuring a secret ingredient for added flavour. The recipe includes instructions for a zesty lemon sauce and a vibrant samphire garnish.
A succulent salmon fillet can be the foundation of a nutritious meal, needing just a sprinkle of herbs and veggies to elevate it to delectable heights. Yet, with the myriad of ways to prepare this naturally rich fish, choosing the perfect recipe can be quite a dilemma. Fear not, as Mary Berry comes to the rescue with a dish that's bursting with flavour, offers a satisfying crunch, and is a breeze to whip up. Her lemon and samphire salmon creation incorporates an secret ingredient, priced at £1.
40, to give the fish with a 'lovely crust.' Mary said: 'Paprika adds to the flavour and colour. Samphire is a lovely, salty, green plant that grows naturally by the marshes and on the coast.' For that impeccable salmon texture, Mary swears by semolina a roughly ground durum wheat traditionally used in pasta and sweet desserts, reports the Express . Readily available in most supermarkets and health food shops, this grain is packed with protein, fibre, and B vitamins. It works similarly to breadcrumbs, but semolina's starch content soaks up moisture and forms a crispy layer when fried, making it ideal for salmon. Mary Berry's crusted salmon recipe. Ingredients: Lemon Sauce Method: However, semolina isn't the sole secret to achieving that coveted crunch; a piping hot oven plays its part too. Start by preheating your oven to 200C/180C fan/Gas 6 and greasing a baking tray for use later on. Begin by taking a large plate and dusting a mix of semolina and paprika onto it, following up with a seasoning of salt and black pepper to taste. Create a flavoursome crust by spreading this mixture on the top side of each salmon fillet, which has been dabbed with butter and afterwards pressing the buttered side gently into the semolina blend to get an even coating. Place the parsley stalks on the baking sheet you've prepped earlier, and rest the seasoned salmon fillets atop the stalks. Give them a roast for 15 to 18 minutes until they're just opaque throughout and boast a top that's 'crisp and golden,' advises Mary. However, she said: 'If the liquid is beginning to seep out of the salmon, it is overcooked it should be holding the juices.' For the zesty lemon sauce, toss the parsley leaves into a food processor along with the preserved lemon, blitzing until finely diced. Then fold in the lemon juice, mayonnaise, and creme fraiche, lightly seasoning once more with salt and pepper. When ready to dish out, quickly blanch the samphire in boiling salted water for a brief two minutes before draining. Warm up the zesty sauce in a pan until its just simmering. To serve, plate up the warm salmon fillets with a spoonful of the creamy sauce, a garnish of samphire, and a segment of lemon for the final touch
Mary Berry Salmon Recipe Lemon Samphire Crispy Crust
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