Tutorial courtesy of Crespo Olives
Baked salmon with an olive ciabatta crust and ribbon salad
This fish main is light and refreshing and perfect for summer, not to mention it's super healthy
Ingredients
- 1 Ciabatta roll
- 1tsp Chives chopped
- 1tbsp Olive oil
- 50g Crespo Stuffed Green Olives in Brine sliced
- 1tbsp Crespo Capers drained and rinsed
- 4 Salmon fillets
- 2tbsp Crespo Tapenade
- 1 Large cougette
- 1 Large carrot
- 1tbsp French dressing
Method
Step 1
Preheat the oven to 200oC, gas mark 6.
Step 2
Place the ciabatta roll in a food processor and blend to give fine breadcrumbs. Mix with the chives, oil, olives and capers.
Step 3
Place the salmon in a greased baking dish and spread with the tapenade, press the breadcrumb mixture on top and bake for 20 minutes until cooked throughout.
Step 4
Meanwhile, make ribbons with the courgette and carrot using a vegetable peeler and toss with the dressing, serve with the baked salmon.
Cooks tip:
Try swapping the salmon for cod loin or chicken breasts.
