FISH RECIPE: Tomato, Cheese & Herby Crusted Salmon with Asparagus salad

COOK WITH US

Mix & Blend travel to food and drink events and farmers markets, tasting and seeing what’s new on the market stalls, what people are getting excited about, and seeing how they will accompany or blend with our products.

Ingredients

  • 4 good quality Salmon Fillets – Washed and skin removed
  • 4 tbsp of Mix & Blend Tomato n Herb Wet Rub
  • Mix & Blend Tomato n Lemon Olive Oil
  • 100g of Cheddar Cheese – Grated
  • 1 pallet of Watercress
  • Handful of Plum Tomato’s – Cut in half
  • 1 bag of Mix Salad Leaves
  • 1 bunch of Asparagus – Don’t forget to take the bottoms off
  • 1 pack of Sugar Snap Peas
  • 1 medium Red Chilli – Finely chopped

Method

  1. Rub the Salmon in half of the Wet Dry.Take the grated cheddar cheese and add to the other half of the Wet Rub evenly top each piece of the salmon fillets.

  2. Place the salmon fillets with their tops on, onto a baking tray and place into a warm oven at 180ºC for around 20mins. (Or until the salmon is cooked and the tops are crispy.)

  3. Steam the asparagus and sugar snap peas.

  4. Now grab all your salad bites and a nice bowl. Add the watercress, mix salad leaves and your little plum tomatoes’ and don’t forget you’re little chopped up chillies.

  5. Drizzle a little of the Tomatoes and lemon olive oil onto the salad a gentle mix with your hands.

Once the asparagus and sugar snap peas are done, drop them into some cold water and then get them a little shake and throw in with the salad and gentle mix together.

Once your salmon is cooked you’re ready to start plating up.

We have many great Mix & Blend recipes, for some great tips and ideas to jazz up your ‘Get Togethers’ with family or with friends.

Top