The salmon is the king of fish. It develops muscles as it swims upstream in search of its native in order to spawn, having spent the winter months in its ocean feeding grounds. A wild salmon has a firm-textured flesh with more flavour and less fat than that of a farmed salmon. Salmon gets its distinctive pink colour from pigments that accumulate as it feeds on a diet of krill, shrimp and other ocean crustaceans. Regardless whether you cook with wild or farmed salmon it always be classed as an oily fish. But it doesn’t mean it is bad for you. On the contrary! As the fat in salmon is distributed throughout its flesh this fish is not only delicious but also provides a great source of the essential omega-3 fatty acids. Same as other oily fish salmon has a strong, distinctive flavour so it pairs well with other bold flavours. This recipe is a perfect example of such combination. Lovely salmon fillets roasted in a mix of sweet and spicy crumb is just delicious. For a perfect dinner plate serve it with maple roasted butternut squash.
- 2 salmon fillets about 170g each
- 2 limes
- 1 tblsp demerara sugar
- ½ tsp English mustard powder
- 2 tblsp wholegrain mustard
- 4 tblsp white breadcrumbs
- Pinch of dried chilli flakes
- Heat the oven to 190 centigrade
- Finely zest the limes and mix it with the sugar, mustard powder, wholegrain mustard, breadcrumbs and dried chillies.
- Cut a square or baking parchment or kitchen foil, place it on a baking tray and grease lightly with olive oil.
- Place the salmon fillets skin side down on the oiled sheet and press the crumb mix onto the each fillet.
- Bake in the oven for 10 – 15 minutes until the salmon is opaque and cooked. It can be a little raw through the centre. It you like it fully cooked leave it in the oven for another 2 – 5 minutes.