Ingredients Jump to Instructions ↓

  1. 4 slices wholemeal bread

  2. 75 g pitted black olives

  3. 75 g sun dried tomatoes in oil, drained

  4. 15 g fresh basil sea salt and black pepper

  5. 4 salmon cutlets

Instructions Jump to Ingredients ↑

  1. Remove the crusts from the bread and discard. Blend the bread in a food processor until fine crumbs. Add the olives, tomatoes, basil and seasoning, and blend until just combined. Place the salmon cutlets under a moderately hot grill and cook for 5 minutes. Turn them over and top with the breadcrumb mixture, pressing it down gently with your fingers. Grill for a further 5 minutes or until the salmon is cooked through.


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