Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
This recipe, invented by my good friend Lin Cooper, started life under the grill, but now, in my attempt to more or less eliminate the grill, I'm happy to say that it cooks very happily and easily in a high oven.
|2 x 5-6 oz (150-175 g) salmon fillets, about ¾ inch (2 cm) thick, skinned|
|1 rounded tablespoon finely grated Pecorino cheese|
|2 level tablespoons fresh pesto sauce|
|juice ½ lemon|
|2 level tablespoons fresh breadcrumbs|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 8, 450°F (230°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm), covered in foil and lightly oiled.|
This recipe is taken from How to Cook Book Two and The Delia Collection: Fish
Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren't any stray bones lurking.
Now place the fish on the prepared baking tray and give each one a good squeeze of lemon juice and a seasoning of salt and pepper.
Next, give the pesto a good stir and measure 2 tablespoons into a small bowl, mix one-third of the breadcrumbs with it to form a paste and spread this over both fish fillets.
Then, mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.
Now place the baking tray on the middle shelf of the oven and cook for 10 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist.
Serve with steamed new potatoes.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
One of Delia's most popular salmon recipes - and it's easy to see why. The fish cooks to moist perfection in the oven while you rustle up a sublime creme fraiche and avocado sauce. A brilliant party recipe.
An English parsley sauce has, in many ways, become a forgotten delicacy. It's excellent served with boiled gammon or any baked fish or, as shown here, it's supremely good served as a partner to fresh salmon.
What a flavour sensation – and so easy! Great for outdoor eating, the salmon is coated in a paste of ginger, lime, coriander, cinnamon and cumin then served with a zingy salsa of black beans, tomatoes, chilli and lime.
This is a wonderful way to cook salmon: easy and quick, giving a golden crusted outside whilst staying beautifully moist within. The lentil salsa is best made a few hours ahead to give all the flavours a chance to develop.
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…
Most Popular recipes
10 Oct 2015 12:55
09 Oct 2015 19:34
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
Bring and share party
10 Oct 2015 13:49
Sorry for no reply
03 Sep 2015 21:44
10 Oct 2015 00:17
21 Aug 2015 13:00