Salmon with Chermoula Panegrattato

Serves 6


6 x 150g pinboned salmon portions (skin removed)
120g Barker's Professional Chermoula Paste
2 cups sourdough bread, blitzed for crumbs
2 cups parsley leaves, chopped
1 lemon, zested
10g sea salt flakes
100ml extra virgin olive oil


Place the breadcrumbs, parsley, lemon and salt in a mixing bowl. Add the olive oil to get the crumbs to stick.

Spread out onto a greaseproof lined oven tray. Bake at 170C for 12 minutes. Stir through and toast for a further 5 to 7 minutes.

Season the salmon with sea salt and seal in a saute pan with a little olive oil, ensuring the salmon is still undercooked in the middle.

Place onto a greaseproof lined oven tray. Spread the Barker's Professional Chermoula Paste on each salmon and stick the panegrattato to the surface.

Place into a preheated 195C oven for 4 minutes or until medium cooked inside.

Salmon with Chermoula Panegrattato

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