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Recipe card
IngredientsMethod
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🇬🇧 United KingdomFish Mains

🐟 Crusted Scottish Salmon

200g grilled salmon with paprika onion crumb, creamy garlic sauce and red pesto.

FishGlutenDairyNuts

Ingredients

  • •200g Salmon fillet
  • •30g Paprika onion crumb
  • •20ml Rapeseed oil
  • •70ml Creamy garlic sauce
  • •10ml Red pesto
  • •1 × side order of choice

Garnish

  • •1 lemon wedge
  • •1g Spring onion ()

Plating

Large pan. Takeaway: fish & box, sauce container.

Sauce bowl

Tips

  • •Best served seared (rare) or medium rare.
  • •The grill should be at 220°C to ensure a quick sear.

Equipment

  • Flat top grill
  • Spatula

Method

  1. 1Grill the salmon according to OB SOP.
  2. 2Mix the rapeseed oil with the crunchy onion crumb.
  3. 3Place the crumb on top of the .
  4. 4Place under the salamander to crisp, 1–2 minutes.
  5. 5Add the creamy garlic sauce and red pesto to a pan and mix gently. Heat to a gentle simmer.
  6. 6Place the sauce on the bottom of a large coloured plate or large pan, then the crumbed salmon on top.
  7. 7Serve with the side and garnish.