Parsley crusted salmon

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?

Tastes as good as it looks - salmon fillet topped with a creamy parsley crust

Parsley crusted salmon
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
498 calories
0 g
183 g
22 g
69 g
5 g
281 g
377 g
0 g
0 g
9 g
Nutrition Facts
Serving Size
281g
Servings
4
Amount Per Serving
Calories 498
Calories from Fat 200
% Daily Value *
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 183mg
61%
Sodium 377mg
16%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 69g
Vitamin A
18%
Vitamin C
6%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
You will need
  1. 3-4 salmon fillets
  2. Handful of fresh curly parsley
  3. 1 tbsp soft butter
  4. 1 tbsp cream cheese
  5. 0.5 tsp ground black pepper
Instructions
  1. Preheat the oven to 180C.
  2. Place the salmon fillets on an oven tray lined with lightly oiled foil.
  3. 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.
  4. 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.
  5. Bake the fish in the oven for 10-12 minutes until it is just cooked.
  6. Serve and enjoy!
beta
calories
498
fat
22g
protein
69g
carbs
0g
more
Family-Friends-Food https://family-friends-food.com/
 

2 Comments:

  1. Pingback: Quick & easy cheesecake popcorn cups - Family-Friends-Food

  2. It was yum! Thank you, normally cooking fish makes me gag but you have now giving me two fish recipes (the cheesey leek cod one as well) that I can make without touching the fish and which taste really good! And that’s from someone who only eats fish because I know I should!

Leave a Reply

Your email address will not be published. Required fields are marked *