Like most websites, our site uses cookies. By using the site, you are agreeing to our use of cookies.

Energy

We're good with energy, good with the environment

Why Choose Us Switch to Us Compare Our Prices

Travel

Providing fantastic holidays for our customers for years

Package Holidays Ski Holidays Personal Travel Assistant

Healthcare

Dedicated to the health and wellbeing of our customers

Pharmacy Online Doctor Prescription Services

Childcare

Dedicated to providing the best care and education

Visit Childcare Visit Pre-School Parent Zone

Funeralcare

We also offer a complete range of memorial options

Visit Funeralcare Memorials Remembered Forever

Food

Highest quality, locally and ethically sourced food

Visit Food Magazines

Post Office

74 Post Offices from city centres sites to rural areas

Visit our website

Flexible Benefits

Leading benefits provider

Visit our website The Benefits

Herb and citrus crust salmon


Serves: 8

Takes: Takes 10 minutes to prepare and 25 minutes to cook

Tip: To make breadcrumbs tear leftover bread including the crusts and place in a food processor, whizz for a few seconds.

Share

Ingredients

Salmon (approximately 750g) (M & J Fish Counter)  1 side
Olive oil 2 tbsp
Crust  
Olive oil 2 tbsp
Fresh mint, finely chopped 20g
Fresh coriander, finely chopped (Mudwalls)  20g
Lemon, zest and juice 1
Lime, zest and juice 1
Salt and black pepper  

Method

1

Preheat the oven to 180C /Gas 4

2

Place the salmon on a tray and brush with 2 tsp olive oil and season with salt and pepper.

3

Mix the crust ingredients together in a bowl then pile the crumb evenly on top of the salmon and press down firmly.

4

Bake for about 25 minutes until the salmon is cooked and the topping is crisp and golden.

Mudwalls

Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

M & J Fish

All M&J fish and seafood comes from well managed fisheries and is always responsibly sourced. This has been the case for over 35 years

Download the Recipe