Mary Berry Side Of Salmon Food

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

Mary Berry's Crusted Salmon with Samphire and Preserved Lemon Sauce image

This simple midweek meal from Mary Berry pairs a zesty preserved lemon sauce with golden semolina-crusted salmon.

Provided by Mary Berry

Categories Dinner

Number Of Ingredients 1

Ingredients

Salmon

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.

SPICED ROAST SIDE OF SALMON

Spiced roast side of salmon image

Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast

Provided by Roopa Gulati

Categories Dinner, Main course

Time 30m

Number Of Ingredients 8

Ingredients

1½ kg side of salmon, skin on
1 tbsp olive oil, plus extra for brushing
½ tsp ground ginger
1 tsp paprika
½ tsp coarsely ground black peppercorns
1 tbsp wholegrain mustard
1 tsp honey
1 lemon, cut into wedges, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil - this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
Roast, uncovered, for about 20 mins until the salmon is cooked through - check by poking a knife into the fillet and making sure the fish flakes easily.
Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.

Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 51 grams protein, Sodium 0.4 milligram of sodium

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