This month, our Certificate and Audits Manager, Cláudia Fernandes, suggest Salmon Fillet with Cornbread Crust. A lighter recipe for these warmer days.
- Large Salmon fillet with skin (800gr)
- 150gr cornbread
- 5 garlic cloves
- 0.5 dl Esporão Cordovil Extra-Virgin Olive Oil
- Lemon juice, to taste
- Paprika, to taste
- Coriander, to taste
- Salt and pepper, to taste
Add 0.5dl of olive oil, lemon juice, paprika, salt and pepper. Bake in preheated oven (180 degrees) for 35 minutes or until the salmon is cooked through.
Pulse the cornbread in the food processor with the remaining 2 garlic cloves and coriander. Sprinkle this mixture over the salmon, drizzle with a little olive oil and return to the oven until golden brown.
Remove and serve with boiled or sautéed vegetables, such as green beans, broccoli or turnip greens.
Wine Pairing: Esporão Private Selection White 2014