Recipe - Salmon Fillet With Dilled Potatoes

FOR THE HERB CRUST
2 cup Assorted fresh herbs such as
parsley; chives, coriander,
; basil, sage and
; oregano.

FOR THE NUT CRUST
2 cup Toasted nuts such as
pistachio; macadamia or
pecans
6 Even sized salmon fillets or
steaks
Salt and pepper to taste
2 tablespoon Olive oil
2 tablespoon Olive oil or butter; extra
,optional
Pesto; sundried tomato
; paste or tapenade
; to serve

For the crust, chop the herb or nut mixture finely by hand or in a food
processor, and put this mixture in a flat dish. Pat dry the fillets of
fish. Dredge each piece of fish in the chosen crust on both sides checking
that each side is well covered.

Brush the bottom of a baking dish with the oil and lay the fish, skin side
down, in the baking dish.

Drizzle 2 tablespoons extra olive oil or melted butter over the fish.

Bake in a preheated oven at 230c. for 8 minutes, or until the fish is just
cooked through.

Serve straight from the oven with your choice of pesto, sundried tomato
paste or tapenade.

Converted by MC_Buster.

Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.