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This famous white Burgundy is made from the Chardonnay grape which grows particularly well in the region and goes perfectly with this salmon recipe.
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4 x 7oz salmon fillets 100g cream cheese 25g coarse breadcrumbs 15g walnuts, finely chopped 15g cranberries 1 small garlic clove, chopped Zest of ½ lemon 20g parmesan cheese, coarsely grated 1tbsp fresh parsley, chopped Sprinkle of paprika Sea salt Milled pepper
1. Pre-heat the oven to 200°c / gas mark 6. 2. Season the salmon with sea salt, milled pepper and place on a buttered oven dish. 3. Mix the cream cheese, garlic, lemon zest and cranberries in a small bowl. 4. Divide the cream cheese mixture on top of each salmon fillet then pop in the fridge for 10 minutes. 5. Mix the breadcrumbs with the walnuts, parsley and parmesan cheese and sprinkle over the salmon. Finally, dust with a little paprika and bake for 12-15 minutes until the salmon is pink in colour and the top is golden.
© 2011 Booths