Grilled salmon steaks with a five spice crust recipe
Gently crusted with spiced, fresh breadcrumbs, this succulent salmon is a great healthy and dairy-free dinner. Enjoy with a side of green veg and potatoes for a satisfying yet easy meal that takes about 20 minutes to cook.
See method- Serves 4
- 8mins to prepare and 8mins to cook
- 271 calories / serving
- Dairy-free
- Healthy
Ingredients
- 480g salmon fillets
- 50g fresh breadcrumbs
- 1 clove garlic, peeled and finely chopped
- 1 tsp ground cumin seeds
- 1tsp ground chilli or chili flakes
- 2tsp lazy ginger puree
- 1tsp hot horseradish sauce
- good handful fresh chopped coriander leaf (optional)
- salt
- black pepper
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Shop ingredientsEach serving contains
- Energy
- 1135kJ 271.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 1g
of the Reference intake
Carbohydrate 9.9gProtein 26.4gFibre 0.5g
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- Dry the salmon fillets on kitchen paper and brush the undersides with a little of the oil. Cover and set aside. In a mixing bowl, combine the breadcrumbs with all the rest of the ingredients and the remaining oil, stirring thoroughly.
- Coat the salmon fillets with the breadcrumb mix, pressing it over the tops firmly and making sure all the flesh is covered. Heat the grill to medium high, heating the grillpan (no rack) too. When the grill and the pan are hot, remove pan from heat and quickly arrange the salmon fillets on it (they should sizzle with the heat). Return to grill (about 4cm away from the heat source) and grill until the salmon is just cooked through and the topping is golden. If the topping is becoming too dark before the salmon is cooked, turn the heat down a little and/or move the grillpan further away from the heat source.
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