THE JOYS OF EATING OUT
From veggie tart to fruity pudding… deliciously light and zingy recipes for alfresco entertaining
Deliciously light and zingy dishes for alfresco dining
HERBY PINE NUT AND FETA SALMON
Easy, delicious and impressive, this dish can be served at room temperature or warm if you prefer.
Preparation 15 minutes Cooking about 20 minutes Serves 6
850G SIDE OF SALMON, SKIN ON
2 TBSP WHOLEGRAIN MUSTARD
1 SLICE CRUSTY BREAD (ABOUT 25G), TORN INTO SMALL PIECES
50G PINE NUTS
100G FETA, CRUMBLED
LARGE HANDFUL MIXED SOFT HERBS, SUCH AS PARSLEY, BASIL AND CHIVES, CHOPPED
2 TBSP OLIVE OIL
FOR THE SAUCE
1 TBSP WHOLEGRAIN MUSTARD
FINELY GRATED ZEST AND JUICE 1 LEMON
3 TBSP CAPERS, RINSED
250G TUB CRÈME FRAÎCHE
1 Preheat the oven to 210°C (190°C fan oven) gas mark 7. Line a roasting tin large enough to fit the salmon with baking parchment, then put in the fish, skin-side down. Brush with 1 tbsp of the mustard. Cook for 10 minutes.
2 In a bowl, gently mix together the remaining mustard, the bread, pine nuts, feta, half the herbs, olive oil and some freshly ground black pepper. Sprinkle it over the salmon once it has been in the oven for 10 minutes (there is a generous amount of topping, so don’t worry if any falls off – these bits will get extra crispy). Return to the oven for 5-8 minutes, until the fish is just cooked through and the topping is crisp.
3 Meanwhile, mix together the sauce ingredients and season to taste. Cover and chill until needed.
4 Transfer the salmon and any crispy crumbs to a platter. Serve with the sauce.