I call this one of my signature dishes as it has been with me for over 10 years. This is an all rounder. An easy fool-proof recipe that you can prepare in 30 minutes and it simply cannot go wrong. Not only that, it looks sophisticated enough to present at a dinner party or simply for a romantic dinner for two.
- 4 Salmon steaks
- 1 1/2 tbsp. Dijon mustard
- 1 cup breadcrumbs
- 1/2 tsp Paprika
- 2 tsp mixed herbs
- 1/2 tsp garlic salt
- Coarse black pepper
- 4 large potatoes
- 1 tbsp butter
- Salt & Pepper
- Spices / herbs of choice (optional)
I a small bowl mix the breadcrumbs, paprika, mixed herbs (or chopped fresh herbs), garlic salt and pepper together and set aside.
Put a non-stick pan on medium-high heat and seal each salmon steak for 15 seconds just from one side. Remove from the pan and place on a non-stick oven tray sealed side up. (This step is optional)
Put all four salmon steaks on the oven tray and coat evenly with Dijon mustard. Spoon the breadcrumbs mixture on top of each salmon steak and press gently with your fingers to make sure they are evenly coated.
For the Hasselback potatoes:
Take 4 potatoes and give them a good scrub.
Pierce and boil with the skin on until half-way cooked.
With a thin sharp knife make 5mm slits across the potatoes cutting nearly all the way down.
Brush these with butter and sprinkle with salt and pepper or any other spices or herbs of your choice.
Preheat the oven at 180 degrees and bake the salmon and potatoes for 20 minutes. Switch on grill for the last 5 minutes as to give the salmon and potatoes a lovely crispy golden brown colour.