Mary Berry's crusted salmon with lemon sauce is a light and refreshing dish that's perfect for summertime. The recipe, which takes just 30 minutes to prepare and bake, has earned numerous five-star ratings on BBC Food.
Recipe Details and Ingredients
The recipe notes state: 'The semolina on top of the salmon gives a lovely crust and the paprika adds the flavour and colour. The sauce is bursting with sharpness, and samphire is a lovely, salty, green plant that grows naturally by the marshes and on the coast.'
The dish serves four and can be prepared in advance. For the salmon, you will need: a large knob of softened butter (plus extra for greasing), 25g semolina, one teaspoon of paprika, four 125g salmon fillets (skin removed), a small bunch of flatleaf parsley (leaves and stalks separated), salt and freshly ground black pepper, and half a lemon cut into four wedges to serve.
For the lemon sauce, the ingredients are: one large or two preserved lemons (quartered and pips removed), the juice of half a lemon, three tablespoons of mayonnaise, and 200g crème fraîche.
Cooking Method
Heat the oven to 200°C (180°C Fan) and grease a baking tray. To prepare the salmon, scatter the semolina and paprika across a large plate and season with salt and pepper. Spread the butter over the top of each salmon fillet, then press the fillets buttered-side down into the semolina mixture to create an additional crust.
Arrange the parsley stalks on the baking tray and place the salmon fillets on top. Bake for 15 to 18 minutes, until the salmon is just opaque and the surface is crisp and golden. Should any liquid start to escape, the fish is overcooked; it ought to retain all its juices.
To prepare the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped. Pour in the lemon juice, mayonnaise, and crème fraîche, then season with salt and pepper to taste. Blend until fully combined.
Serving Suggestions
When you're ready to serve, cook the samphire in a pan of salted water for two minutes, then drain thoroughly. Transfer the lemon sauce to a saucepan and warm gently until it has just melted. Plate up the salmon fillets alongside the samphire, sauce, and lemon wedges.
