Mary Berry adds one ingredient to salmon fillets for a ‘lovely crust’ – recipe (Image: Getty)
A succulent salmon fillet is a great start to building a with just a few herbs and required to make it into something delicious.
But with so many ways to serve a slice of this naturally oily fish, it can be hard to land on one .
Luckily, has a dish that is full of flavour, crunchy, and simple to make.
Her lemon and samphire salmon dish uses an ingredient that costs just £1.40 to give the fish 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.”
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This crusted salmon pairs perfectly with vegetables, potatoes, or a fresh salad (Image: Getty)
Semolina, a coarsely milled durum wheat mainly used in making pasta and sweet puddings, is Mary’s secret for perfect salmon.
Easy to find in most supermarkets and whole food stores, the wheat product is high in protein, fibre, and B vitamins.
It’s similar to using breadcrumbs, but the starch in semolina absorbs water and creates a crispy surface when the food is fried, making it perfect for salmon.
Mary Berry’s crusted salmon recipe
Ingredients
- 25g (1oz) semolina
- One tsp paprika
- Four 125g (4½oz) salmon fillets, skinned
- A large knob of soft butter, plus extra for greasing
- Small bunch of parsley, stalks removed and reserved
- 175g (6oz) samphire
- Half a lemon, cut into four wedges, to serve
Lemon Sauce
- One large preserved lemon, quartered and pips removed
- Juice of half a lemon
- Three tbsp mayonnaise
- 200g (7oz) full fat crème fraîche
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Semolina is used to coat the salmon, along with paprika, salt, pepper and butter (Image: Getty)
Method
Semolina alone won’t give the salmon a delicious crunch, but a hot oven will. Preheat the oven to 200C/180C fan/Gas 6 and butter a baking sheet for later.
Take a large plate and sprinkle the semolina and paprika on it. Then, season the mixture with salt and black pepper. Spread the flavoursome crumb on the top of each salmon fillet with the butter and press the fillets, buttered side down, onto the semolina to give an even crust.
Next, lay the parsley stalks on the prepared baking sheet and place the salmon fillets on top of them. Cook for 15 to 18 minutes, until the salmon is just opaque and the top is “crisp and golden,” said Mary.
She warned: “If the liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.”
Place the parsley leaves in a food processor to make a start on the zesty lemon sauce, then add the preserved lemon.
Blitz together until everything is finely chopped. Then add the lemon juice, mayonnaise, and crème fraîche and lightly season with salt and pepper.
Before serving, blanch the samphire in salted water for two minutes, then drain. Gently heat the prepared sauce in a pan until just melted.
Finally, arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside to serve.