Herb crust is not meant for lamb, or Christmas alone
Serves 4
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A surprisingly simple recipe that enhances the flavours of the rich, yet subtle salmon fillet with the heady fragrance of spices and herbs. Conveniently employs the use of your leftover sourdough bread, and gloriously accompanied with an easy Asian salad.


  • 1 tbsp coriander seeds
  • ⅔ cup (50 g) stale sourdough breadcrumbs
  • 2 tsps finely chopped coriander root and stem mixture
  • 1 tbsp fresh coriander leaves, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 2 tsp lemon rind, finely grated
  • 20 g butter, melted
  • 1 tbsp olive oil
  • 4 x 200 g salmon fillets


  • 2 tbsps lemon juice
  • 1 tbsp olive oil
  • 2 tsp dijon mustard
  • ½ tsp caster sugar
  • 100 g baby Asian greens

Dry-fry coriander seeds in heated small frying pan, stirring, until fragrant. Using mortar and pestle, crush seeds until ground finely.


Combine crushed seeds with breadcrumbs, coriander root and stem mixture, chopped coriander, chives, rind, butter and oil in medium bowl.

Preheat oven to 220 C (200 C fan-forced).

Oil oven tray; line with baking paper. Place fish on tray; press breadcrumb mixture onto fish. Roast, uncovered, about 15 mins or until fish is cooked through.


Meanwhile, make Asian salad. Combine juice, oil, mustard and sugar in screw-top jar; shake well. Combine Asian greens and dressing in large bowl.


Serve salad with fish.

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