Baked Salmon with a Herb Crust and Red Pepper Coulis

Prep Time


Cook Time

40 min




Herb BreadcrumbsHerb Breadcrumbs

4 4 Country Range White Dinner Rolls, stale

5050 g Country Range Dried Parsley

1 1 tsp Country Range Garlic Purée

splash of olive oil

Red Pepper CoulisRed Pepper Coulis

4 4 tbsp white wine

4 4 tbsp Country Range White Wine Vinegar

1010 g caster sugar

4 4 red peppers, roasted and chopped

400400 ml fish bouillon

salt and pepper to taste

Salmon FilletSalmon Fillet

4 x 1804 x 180 g salmon fillets

6060 g Country Range Butter

½ ½ lemon

splash of olive oil

Multiply by
  • 1Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  • 2For the breadcrumbs, place all the ingredients into a blender and blend to a fine crumb.
  • 3For the red pepper coulis, place the white wine and white wine vinegar into a pan, bring to the boil and reduce by half. Add the sugar and fish stock and bring to the boil. Add the chopped, roasted peppers then blend together until smooth. Season then leave to one side, keeping warm.
  • 4For the salmon fillet, place a splash of olive oil into a pan. When hot, seal the salmon on both sides until golden brown. Remove from the pan and brush with butter. Squeeze lemon juice over all the pieces.
  • 5Spread the herb breadcrumbs over the salmon and bake for 8 minutes.
  • 6Spread the coulis onto a plate with the salmon on top and serve with asparagus or micro vegetables.