Herb-crusted salmon



10 min


4 servings

* PLUS Cooking time: 6 minutes, Roasting Time: 15 minutes
Herb-crusted salmon

Andreas Trauttmansdorff


  • 3 slices white bread
  • 1 cup coarsely chopped coriander , or parsley
  • 1/2 cup grated mozzarella or cheddar
  • 1/2 tsp salt
  • 2 tsp olive oil
  • 2 bell peppers , preferably different colours
  • generous pinch salt
  • generous pinch pepper
  • 4 180-g salmon or halibut fillets
  • 1 tbsp honey mustard


  • Preheat oven to 400F (200C). Trim crusts from bread, then place slices on a baking sheet. Toast in centre of preheated oven until lightly golden, 3 minutes per side. Or lightly toast in the toaster. Tear into large pieces and place in a food processor. Pulse until coarse crumbs form. Add coriander, cheese, salt and 1 tsp (5 mL) oil. Pulse just until mixed.
  • Cut peppers into strips. Place in a medium bowl. Drizzle with remaining 1 tsp (5 mL) oil and sprinkle with salt and pepper. Toss to mix. Spray baking sheet with oil. Place fish, skin side down, on sheet. Smear tops with mustard. Top with bread-crumb mixture, gently pressing so it sticks. Scatter peppers around fish. Roast in centre of preheated oven until a knife tip inserted into centre of fish comes out warm, 15 to 18 minutes. Dish up with basmati rice (it cooks faster than regular rice) and dig in.

Nutrition (per serving)

  • Calories
  • 383,
  • Protein
  • 31.2 g,
  • Carbohydrates
  • 14.1 g,
  • Fat
  • 21.9 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 505 mg.

These are like grown-up fish sticks with an herb, cheese and bread-crumb topping.