Make mine salmon

Canada is lucky enough to be the home of one of the true phenomena of nature – the Sockeye salmon run. In the early spring a true natural anomaly occurs, two million salmon return from the Pacific Ocean to spawn. Little wonder then that restaurants across the land celebrate this miracle of nature by serving the freshest of salmon, simply baked and adorned with dill and a twist of lemon. The good news is that you don’t need to visit Canada to enjoy a great salmon bake – we have obtained a recipe for you to try at home.

1kg of fresh salmon fillets
1/2 cup of skim milk
1 teaspoon dried chervil leaves
1 teaspoon dried basil leaves
1/2 cup of all-purpose white flour
1/2 teaspoon table salt
1 large egg, lightly beaten
1/2 cup bread crumbs (these should be fine and very flavourful, such as Italian bread crumbs or panko crumbs)
1 tablespoon butter, melted
Garnish of parsley leaves and fresh lemon wedges

Preheat oven to 200’C.

After washing fish fillets, pat them dry gently with paper towel. Determine how large each serving size will be and cut up the fillets into individual servings. This makes it easier to serve guests and allows the fish to cook more quickly than a single, large serving would allow.

Mix flour, salt, basil and chervil together and place in a container so that fillets can be dipped in easily to coat.
Place milk in a flat pan and dip each serving of fish in milk. Then, dip fish fillets into flour and herb mixture. Take remaining milk and add egg. Combine the remaining flour and herb mixture with bread crumbs.

Take prepared fish fillets and dip them into egg and milk mixture. Then, dip them into mixture made from flour and bread crumb mixture and place them into a greased, rimmed baking dish. Drizzle the fillets with a little melted butter.

Bake in preheated oven for 10 minutes until ready. Cooked fish should flake with a fork.

Once fish is finished cooking, use fresh parsley leaves to garnish and serve immediately along with lemon wedges.

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