Mary Berry Salmon Fillet Food

SALMON FILLETS WITH HERBS AND RED PEPPER

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
• Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.
• Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern.
• Roast in the oven for 15-18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.

MARY BERRY'S CRUSTED SALMON WITH SAMPHIRE AND PRESERVED LEMON SAUCE

Steps:

• Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet. Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust. Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15-18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked - it should be holding the juices. To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper - go easy on the salt as the lemons are preserved in brine. Process until finely chopped. When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted. Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside. Mary's tips: Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.

MARY CADOGAN'S SALMON WITH A CHEESY CRUNCH CRUST

Steps:

• Preheat the oven to 190C/fan 170C/gas 5. Season the salmon steaks all over. Liberally butter a shallow ovenproof dish big enough to take the fish in one layer. Smear the salmon with the remaining butter.
• Mix the almonds, parsley and the gruyère or emmental, then press on to the top of the steaks.
• Bake for 15-20 minutes, until the topping is crisp and golden and the salmon cooked. Serve with potatoes and a green salad or broccoli.