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Jalapeno-crusted salmon traybake


Serves: 4
timePrep time: 20 mins
timeTotal time:
Jalapeno-crusted salmon traybake
Recipe photograph by Kris Kirkham

Jalapeno-crusted salmon traybake

You probably know pickled jalapenos from eating Mexican food, but fresh ones bring a fruity heat that isn’t too overpowering

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
677Kcal
Fat
32gr
Saturates
6gr
Carbs
56gr
Sugars
8gr
Fibre
9gr
Protein
37gr
Salt
0.3gr

Genevieve Taylor

Genevieve Taylor

Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven.

See more of Genevieve Taylor’s recipes
Genevieve Taylor

Genevieve Taylor

Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven.

See more of Genevieve Taylor’s recipes

Ingredients

  • 50g fresh breadcrumbs (a couple of slices from a regular loaf)
  • 1 x 30g pack coriander, leaves and thinner stalks chopped
  • 2-4 fresh jalapeno chillies, finely chopped (to taste) – use regular green chillies if jalapenos are not in season
  • zest of ½ lemon
  • 4 tbsp olive oil
  • 1kg new potatoes, cut into 5-7mm discs
  • 300g cherry tomatoes
  • 3 fat garlic cloves, sliced
  • 200g frozen peas (no need to defrost)
  • 4 x 120g salmon fillets

Step by step

Get ahead
Prepare the breadcrumb mix and slice the potatoes up to a few hours before (coat in the oil).
  1. Heat the oven to 200°C, fan 180°C, gas 6. Tip the breadcrumbs into a small bowl and add the coriander, chopped chillies and lemon zest. Season well with salt and freshly ground black pepper and add a good tablespoon of olive oil. Stir well to mix thoroughly and set aside.
  2. Spread the potato slices out in a large baking tray and drizzle over the rest of the olive oil and season with salt and pepper, toss well to mix. Slide into the hot oven and roast for 15 minutes.
  3. Remove the potatoes from the oven and stir through the tomatoes and sliced garlic before returning to the oven for another 15 minutes.
  4. Take the tin out the oven and stir through the frozen peas. Lay the salmon on top and spoon the breadcrumb mix over each fillet, pressing it on firmly. Slide the tin back into the oven and bake for a further 15 minutes or until cooked through.

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