Salmon has become a bit of a staple at our house. In my unrelenting effort to reduce how much meat we eat, I’m trying to get us to one veggie day a week and one fish day. Salmon tends to be the fish of choice because I know everyone will eat it. So when I see sides of salmon on offer at the supermarket, I always grab one. Sometime I’ll cut it up into portions, but this time I decided to cook the whole thing. It would have been lovely to have served it on a platter on the table – but unfortunately we’re still without a table!
It should be delivered tomorrow, so I can’t wait to get everyone eating there again and saving dinners-on-laps for the occasional movie night treat. I was thinking of doing some kind of crispy, herb topping for the salmon, but then I was reminded of the garlic bread spaghetti I made a while back. If you’ve haven’t seen the recipe, it involves putting a garlic baguette in the food processor and pulsing it until it turns to crumbs. Then crisping the crumbs in a pan and serving with spaghetti and chilli and parmesan. Simple perfection. I went with the same approach for the salmon. Blended up the garlic bread (I added a little paprika for a richer colour) and topped the salmon that already been brushed with a little bit of olive oil. I wanted a little oil on the salmon make sure the crumbs stick. No more oil is required, as there’s already butter in the garlic bread. You probably won’t need to season either – as the garlic bread already contains salt and garlic.
Oven cook until the salmon is just done and the breadcrumbs are crispy, then sprinkle with some lemon zest. I served it with a roasted veg and cous cous and it was a total hit (I even saved some for a lunchtime salad the next day). Hmmmm now I need to do some more recipes with this garlic bread topping!! I’m thinking lasagne soup, mac n’ cheese , Garlic Bread Spaghetti and maybe as a coating for mashed potato cakes!
The Garlic Bread Crusted Salmon Recipe:
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