Tomato Crusted Salmon

Use sunblush or semi-cuit tomatoes for this recipe in preference to sun-dried tomatoes, because they are brighter in colour and also more moist.
Serves: 4
Preparation: 20 minutes + cooking time 15–20 minutes
Ingredients
- 4 x 150–175g Skinless Salmon Fillets
- 75g Fresh White Breadcrumbs
- finely grated zest of ½ a Lemon
- 25g Stoned Black Olives, chopped finely
- 25g Sunblush Tomatoes, chopped finely
- 1 tbsp finely chopped fresh flat leaf Parsley
- 2 tbsp Olive Oil
Roasted Tomatoes
- 1 packet Cherry Tomatoes on the vine
- 1 tbsp Olive Oil
- freshly ground Black Pepper
Method
- Preheat the oven to 200ºC/Gas Mark 6.
- Line a baking tray with non-stick baking parchment and place the salmon fillets on it.
- In a small bowl, mix together the breadcrumbs, lemon zest, olives, sunblush tomatoes and parsley.
- Add the olive oil and stir well to moisten the breadcrumbs and combine the ingredients.
- Spoon the breadcrumb mixture evenly over the salmon pieces and press it down lightly to form a crust.
- Bake in the oven for 15–20 minutes until the salmon is cooked and the breadcrumbs are lightly golden and crusty.
- Meanwhile, place the cherry tomatoes, still on their stalks, in a small roasting tin.
- Drizzle over the olive oil and add a grinding of black pepper.
- Bake in the oven for 10–15 minutes along with the fish until just tender and softened.
- To serve, place a salmon portion on a warmed plate and top each one with a few of the tomatoes still on their vine.
This recipe is from Traditional Favourites published by Simon & Schuster in 2012 ISBN 978-1-47110-178-6 priced £12.99
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