Back to Recipe Menu

Parmesan crumbed salmon with a pea, feta & mint salad

Method

 

  • 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.

 

Ingredients

 

  • 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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm