Chilli Crusted Salmon

Tue, 30 March 2021

Chef: Edward Hayden

Chilli Crusted Salmon

(Serves 6)

The flavour on this salmon is delicious and it gives a wonderful kick to what can otherwise be quite a mild flavoured fish. This is ideal way of having things prepared in advance of the arrival of your guests.

Be warned this is a good hot option!

 

6 darnes of salmon

1 lime-cut into wedges

Approximately 18 cherry tomatoes (on the vine preferably)

 

Chilli Crust:

2 red chillies (seeds retained-some like it hot)

2 cloves of garlic

Pinch of cayenne pepper

Juice of 1 lime

2 stems of spring onions-chopped

2 large dessertspoons of oil

 

Very simply put all the ingredients for the crust into a food processor and spread over the salmon. Allow the salmon to marinade for 4-6 hours but a few minutes is sufficient as the crust is quite well flavoured.

Preheat the oven to 190C/375F/Gas Mark 5

Arrange the salmon on a baking tray (i normally line the baking tray with a little parchment paper first) and scatter the lime wedges and cherry tomatoes over the tray also.

Transfer to the oven and bake for 17-20 minutes depending on how thick the pieces of fish are.

When cooked the salmon should be firm to the touch.

Serve the salmon with some boiled basmati rice and a large salad.

Additional Notes:

• This chilli crust can be used on most types of fish but it is particularly good on cod or monkfish.
• The chilli crusted salmon is also delicious when served cold and i often use it as part of a cold buffet.
• Why not use the chilli crust as a marinade for chicken breasts prior to cooking them on a barbecue