Salmon with Creole Crust recipe

PUBLISHED: 12:00 14 February 2014

Salmon with Creole Crust

Salmon with Creole Crust

Kathrin Koschitzki

Food of love to be served at home with thanks to Hotel Chocolat’s experts

Serves: 4 people

Ease of preparation: Easy

Preparation time: 15 minutes

Cooking time: 15 minutes


2 slices wholewheat bread, crusts removed and torn into pieces

2 tbsp chopped fresh coriander (cilantro) leaves

1 garlic clove

1 tsp lime juice

1 tsp finely grated lime zest (peel)

1 tsp Cajun seasoning

115g/4oz/½ cup Hotel Chocolat Cocoa Mayonnaise

4 skinless salmon fillets, about 125g/4¼oz each

Sea salt and freshly ground black pepper

Cocoa Balsamic for dressing


To serve: green leaf salad, Hotel Chocolat Cacao Balsamic Dressing

1 Preheat the oven to 210°C/415°F/Gas 7.

2 To make the Creole crust, put the bread, coriander, garlic, lime juice and zest and Cajun seasoning in a food processor and blitz until combined. Transfer to a bowl, stir in the mayonnaise to make a coarse paste and season with salt and pepper.

3 Spoon the Cajun paste on top of the salmon fillets and put them in a roasting tin (pan). Roast the salmon in the oven until cooked but still slightly pink in the centre, about 15 minutes.

4 Serve the salmon with a green leaf salad dressed in the cacao balsamic dressing.

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