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Cook Like A ChefSalmon

Sourdough Crusted Salmon with Potato Salad

Salmon fillets baked under a lemony parmesan sourdough crumb, served with a creamy chopped egg and baby potato salad. A fresh, satisfying plate that makes good use of leftover bread.

Mark MoriartyFrom the series · Cook Like A Chef
45 min totalServes 2Medium
Sourdough Crusted Salmon with Potato SaladSourdough Crusted Salmon with Potato Salad
Time45 min
Serves2
SkillMedium
ShowCook Like A Chef
Watch the episode

Cook Like A Chef · S2 E7 — Salmon

The full episode embeds here — arriving with Fremantle's upload schedule.

Method

1
Lower the eggs into boiling water and simmer 9 minutes, then chill in iced water.
2
Peel the baby potatoes, cover with cold salted water, boil then simmer until just soft. Drain and chill.
3
For the herb crumb, blitz the sourdough, parsley, parmesan, lemon zest and salt to a fine crumb.
4
Preheat the oven to 180°C. Place the salmon on a lined tray, cover all over with the herb crumb and bake 15 minutes.
5
Halve the chilled potatoes, chop the peeled eggs and combine. Add the mayo, shallots, chives, parsley and seasoning and mix. Plate the salad and top with the baked salmon.
SalmonPotato SaladHerb Crumb
Nutrition
Per serving · estimated
—kcal
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Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.

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