Salmon with Ginger and Coriander Crumb

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Salmon with Ginger and Coriander Crumb

By Jessie And Lennie Ware

Published: | Updated:

Lennie Jessie likes to add a red chilli to the breadcrumbs and coriander; I don’t like heat so I always leave it out, but it’s delicious either way. Serve with a nice green salad – rocket, spinach and watercress would be good – and small new potatoes.

Serve with a nice green salad – rocket, spinach and watercress would be good – and small new potatoes

SERVES 4

small side of salmon (about 800g) or 4 individual pieces, skin on

8cm fresh root ginger, peeled and grated

3 spring onions, finely chopped

85g dried panko breadcrumbs

about 25g fresh coriander, chopped

1 red chilli, seeded and finely diced (optional)

2 tbsp olive oil

salt and pepper

  • Preheat the oven to 200C/ 180C fan/gas 6.
  • Rinse the salmon and dry with kitchen paper. Place it skin-side down in a baking tin and season with salt and pepper.
  • Spread the ginger and spring onions evenly over the salmon.
  • Stir the breadcrumbs together with the coriander, chilli, if using, and olive oil then spread the mixture evenly over the salmon, pressing gently.
  • Bake for 15 minutes until the breadcrumbs are golden.
  • Serve immediately.