I had a big bunch of fresh parsley in the fridge. I’m sure I had something in mind when I bought it, but I can’t for the life of me remember what it was. So I thought I’d get some white fish and cook it in a parsley sauce for dinner. Yum, right? Well, Kipper and I got to the fish counter in the supermarket, and she had other ideas:
“I want pink fish!”
I thought we’d have haddock, or cod…
“PINK FISH! I WANT PINK FISH!”
Apparently parenting is knowing how to pick your arguments. We got pink fish.
So, I had a big bunch of fresh parsley, and some salmon fillets. A quick browse of the other items available in the fridge and I came up with this concoction, which if I say so myself, was quite delicious. The butter melts over the fish and keeps it moist and tender, while the creamy, herby topping complements the flavour of the fish beautifully. AND it’s a delightful green colour to boot.
I had three fillets, and there was enough topping to cover them really quite generously. I’d say you’d easily have enough for four fillets of parsley crusted salmon, if necessary. We ate this with the World’s Greatest Roast Potatoes.
UPDATE: I ate the last piece of this cold, for lunch, a day later. It was so delicious that I will seriously consider making this as part of a cold menu – make the (minimal) effort the day before then wow your diners with super-scrummy salmon while you waft around, fresh as a daisy. What’s not to like?
- 3-4 salmon fillets
- Handful of fresh curly parsley
- 1 tbsp soft butter
- 1 tbsp cream cheese
- 0.5 tsp ground black pepper
- Preheat the oven to 180C.
- Place the salmon fillets on an oven tray lined with lightly oiled foil.
- Finely chop the parsley, and combine with the butter, cream cheese and pepper. I did this with the 'mini-chopper' attachment on my stick blender, but I imagine it would be quite easy in a dish, with a spoon.
- Divide the parsley mixture between the fish fillets and spread as evenly as possible. I used a butter spreader but also had to squash it on with my fingers quite a bit.
- Bake the fish in the oven for 10-12 minutes until it is just cooked.
- Serve and enjoy!