Saturday, 25 May 2013 15:12

This month’s recipe was sent to us by Kate Buchan, who is the Sous Chef at Kimbridge Restaurant, Near Romsey, Hampshire

Herb crumbed salmon with a
roasted tomato and pepper sauce

INGREDIENTS  (serves 4)

•   salmon portions 6-7oz each
•  150 grams of cream cheese
•  250 grams of wholegrain breadcrumbs
•  2 tablespoons of chives,
roughly chopped
•  2 tablespoons of parsley,
roughly chopped
•  2 tablespoons of coriander,
roughly chopped
•  1 clove of finely crushed garlic
•  ½ lemon rind, grated
•  60 grams of lemon juice

For the Sauce:
•  3 peppers
•  1 small onion
•  2 tablespoons of oil
•  2  cloves of crushed garlic
•  1 can of chopped tomatoes

DIRECTIONS

Season salmon fillets lightly on both sides with salt and pepper. Place skin side down on an oven tray, lined with baking paper.  Process all ingredients in a food processer until combined and chopped. Spread each salmon portion with a layer of the cream cheese and put the breadcrumb mixture on top of the salmon fillets, pressing down on top and cook for 10 to 15 minutes until just cooked at 180?C (160 ?C fan )/350 ?F/ Gas Mark 4.

While the salmon is cooking, roast the peppers over a gas flame or under a grill until the peppers are black. Place the peppers in a paper bag to sweat, once cool peel off the charred skins and remove the seeds. Then roughly chop the peppers and leave to one side. In a large saucepan heat the oil and add the onion and garlic and cook for 2-3 minutes or until soft. Add the peppers and the tomatoes and cook for 10 minutes over a low heat.  Puree the sauce using a food processer or stick blender until smooth. Strain through a sieve to remove the seeds and return to a clean pan. Gently heat and season if needed.

Once the sauce is hot, pour the sauce on to the plate and place the cooked salmon on top of the sauce and serve with a wedge of lemon.