Baked fish was the first protein I ever learned to make. It’s surprisingly simple and quick, yet many still shy away from it. This recipe wraps a beautiful salmon fillet in a fragrant, citrusy crust. A dish fit for a dinner party that comes together fast enough for a weeknight meal. –Vanessa Perrone
Baked Salmon With Gremolata Crust
Baked Salmon With Gremolata Crust
The bright flavours of a citrusy gremolata crust complement the richness of baked salmon fillets, a protein mainstay of the Mediterrannean diet.
Ingredients
- 1½ lb (680 g) salmon fillet large enough to cut into 6 pieces
- 2 tsp Dijon mustard
- 1 cup fresh flat-leaf parsley finely chopped
- ½ cup plain breadcrumbs
- 1 garlic clove minced
- zest of ½ orange
- zest of ½ lemon
- 1 tbsp olive oil
- salt and pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet and evenly brush the mustard all over.
- In a bowl, combine the parsley, breadcrumbs, garlic, orange zest, lemon zest, oil and a pinch each of salt and pepper. Stir to moisten the breadcrumbs evenly.
- Cover the fish with the breadcrumb mixture, pressing firmly so it sticks to the mustard layer. Bake for 15 to 20 minutes, until the flesh is opaque in the center and flakes easily when gently tested with a fork. Serve.
Notes
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Fennel and Orange Salad
Fennel and Orange Salad
The combination of crisp fennel, salty olives, sharp onion and sweet oranges makes for an addictive salad that will turn any fennel doubter into a fennel lover.
Ingredients
- 2 fennel bulbs with fronds halved lengthwise (see Kitchen Tip)
- 4 blood oranges or Cara Cara oranges peeled and segmented
- ½ red onion thinly sliced
- ⅓ cup salt-cured black olives pitted
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- Juice collected from the orange prep optional
- Salt and pepper
Instructions
- Tear the fennel fronds off the stalk and set them aside for the garnish. Using a sharp knife, make a V-shaped incision in the heart of the fennel bulb, removing the tough center while keeping the bulb intact. Thinly slice the fennel using a mandoline (set at ¼ inch/6 mm) or a knife.
- Place the sliced fennel, orange segments, onion and olives in a large bowl.
- In a small bowl, whisk together the oil, vinegar, and any orange juice collected during the prep. Pour the dressing over the fennel and toss to evenly coat. Season with salt and pepper.
- Transfer to a serving platter, and garnish with the reserved fennel fronds.
Notes
Kitchen Tip: Look for fennel with brightly coloured fronds and that feels heavy for its size, without any bruising. To store, wrap in a clean kitchen towel and tuck into a sealed bag. Store in the refrigerator for up to 1 week.
