Time
prep 0:20
total 0:40
Ingredients
| 1 (6 oz.) | salmon fillet | | 2 | King Edwards potatoes (any potato will do) with butter and milk for mash | | 7 oz. | spinach | | 1 slice | stale bread (fresh is fine) | | 1/8 qt. | olive oil | | 2 | sundried tomatoes | | 1/8 oz. | dried mixed herbs | | 2 | black olives | | Salt and pepper |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
First blend the bread in order to make breadcrumbs. Finely chop the sundried tomatoes and olives and mix with the breadcrumbs, adding the dried mixed herbs and olive oil. Peel, chop and boil up the potatoes in order to make a mash (15 minutes).
Cook the salmon under a grill/salamander until both sides are cooked. Using the breadcrumb mix, take a hand full and slap it on one side of the salmon, ensuring the top of the salmon is completely covered.
In a pre-heated 180°C/350°F oven, cook the salmon for 8 minutes until the top begins to brown and go crispy. Wilt the spinach in a hot frying pan and place at the centre of your serving dish. Spoon on the required serving of mashed potatoes. Gently lay your salmon over the mash and drizzle a little olive oil around the edge of the plate and voila!
Author's Comments
This was a dish that I made myself and weights may not be accurate for the amount of servings but it tastes good. I won a food competition with this one, so give it a try.
Similar Recipes
main courses, seafood