This month, our Certificate and Audits Manager, Cláudia Fernandes, suggest Salmon Fillet with Cornbread Crust. A lighter recipe for these warmer days.
On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.
Ingredients
- 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
Directions
Prepare the salmon fillet and place it on a tray, skin side down. Chop 3 cloves of garlic and add it to the salmon.
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
Enjoy.
