Herb Crusted Salmon with Parsley, Bacon & White Wine Sauce
(Serves 4)
Ingredients:
- 4 Salmon fillets
- 30ml olive oil
- 1 shallot, diced
- 30ml freshly chopped parsley
- 30ml fresh snipped chives
- 125g fresh white breadcrumbs (from Ciabatta or French bread)
- 12 baby tomatoes, on the vine
- 2 rashers of lean back bacon, but into strips
- 100ml dry white wine
- 200ml crème fraiche
Method:
- Pan- fry salmon in 10ml of olive oil for 5-6 minutes, on either side. Put on baking tray. Preheat grill to medium.
- Add remaining oil to saucepan, gently stir- fry shallot and bacon for 5 minutes until lightly coloured. Add breadcrumbs and continue to stir- fry until crumbs have absorbed all the oil and are golden. Stir in half chopped parsley and all the chives.
- Spoon crumb mixture evenly onto 4 fillets, pressing gently to form a crust. Place under the grill together with tomatoes. Grill for 2-3 minutes or until the crust is crisp and golden. Leave the tomatoes to cook for a minute longer or until they have softened but still retain their shape.
- Sauce- cook the bacon in a frying pan for 5 minutes or until brown. Add white wine and cream, bring to a steady simmer for 2-3 minutes. The sauce will reduce slightly and thicken. Stir in the remaining parsley.
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