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1 tablespoon of capers
1 clove of mined garlic
3 tablespoons of parmesan cheese
Olive oil to drizzle
Preheat oven grill to high and line a baking tray with baking paper.
Mix parsley, capers, lemon zest, garlic, breadcrumbs and parmesan cheese together.
Pat salmon fillets dry with paper towels and place, skin-side-down, on prepared tray.
Spread dijon mustard mixture on top of salmon, dividing equally.
Sprinkle the crumb mixture over the top, packing it on lightly.
Drizzle with a little extra-virgin olive oil.
Place in the oven and cook for 5-6 minutes or until crust is golden and salmon is just cooked through. Be careful not to burn
Serve with potatoes and salad or steamed broccoli or other green vegetables, and a wedge of lemon to squeeze over just before eating.