Sunday, 19 August 2012

Baked Parmesan Salmon

I have to admit to nicking this idea from a Hellman's Mayonnaise tv advert!  I tarted it up a little - of course, and they used chicken instead of fish.  The Italians insist that fish and cheese don't go together, but I think, used judiciously, they can make a good pairing.  I wouldn't go down the Cheddar route with salmon, but Parmesan is fine.  For two fillets of salmon, I put 2 tablespoons of full-fat Hellman's mayo in a bowl, stirred in 1 teaspoon of Dijon mustard, a splash of Worcestershire sauce and 3 tablespoons of grated Parmesan.  Lightly oil a sheet of foil on a baking tray, put the salmon fillets on and spread the flavoured mayo over each of them.  Top with a little more Parmesan and some black pepper, then bake at 200C (fan) for 12-15 minutes until the fish is just cooked through (this depends on the thickness of the fish so do check early) and bubbling brown on top.  Serve with lemon wedges.  Surprisingly nice and lovely for this hot weather!

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