Salmon with Creole Crust recipe
PUBLISHED: 12:00 14 February 2014
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.