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Parmesan crumbed salmon with a pea, feta & mint salad



  • Preheat oven to 180°C fan forced (200°C normal).
  • Briefly blanch the peas in salted boiling water. Then drain well and put in a large bowl to cool a little.
  • Put seasoned flour in one bowl, the egg mixed with milk in another, and the crumbs combined with the parmesan in a third bowl.
  • Then flour the salmon, dip in the egg wash and crumb really well.
  • Heat a layer of oil in a pan that can go into the oven and seal the salmon on one side. Then turn over and cook in the oven for 3-4 mins until golden.
  • Add the lettuce, sugar, feta and mint to the peas with a splash of oil, a little ground pepper and a squeeze of lemon juice. Toss until well combined.
  • Serve the salmon with the salad and a lemon wedge alongside.




  • ½ cup frozen peas
  • sea salt & freshly ground pepper
  • plain flour
  • 1 egg
  • ¼ cup milk
  • ½ cup Panko crumbs (or normal crumbs)
  • 1 heaped tbsp freshly grated parmesan
  • 1 x 200 gm escalope of salmon, skinned & pin-boned
  • olive oil
  • 1 cup shredded Iceberg lettuce
  • a little white sugar
  • 50 gm feta, crumbled
  • 1 heaped tbsp small fresh mint leaves, torn
  • 1 lemon


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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