Herb-crusted salmon with garlic fries
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Herb-crusted salmon with garlic fries
This herb-crusted salmon is a lighter alternative to fish and chips. It's also a great idea for a slightly different Sunday lunch
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
776Kcal
Fat
44gr
Saturates
11gr
Carbs
55gr
Sugars
10gr
Fibre
5gr
Protein
37gr
Salt
0.3gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 1 x 600g salmon fillet (in one piece)
- 1 tsp fennel seeds
- 1 x 30g pack flat-leaf parsley, roughly chopped
- 2 tbsp thyme leaves
- grated zest of 1 lemon, plus wedges to serve
- 30g panko or other dried breadcrumbs
- 2 tbsp olive oil
- 2 tbsp horseradish sauce
For the garlic fries
- 900g unpeeled floury potatoes (such as Maris Piper)
- 3 tbsp vegetable oil
- 4 unpeeled garlic cloves, lightly smashed
- 1 tsp garlic granules
For the créme fraîche
- 1 tbsp horseradish sauce
- 5 tbsp crème fraîche
- juice of 1⁄2 lemon
Step by step
Get ahead
Prep the fries a few hours ahead; leave them soaking in cold water until ready to cook.
- Preheat the oven to 180°C, fan 160°C, gas 4. Put the salmon fillet, skin-side down, on a lined baking tray. Grind the fennel seeds quite finely, in a mini processor or using a pestle and mortar.
- Put the parsley, thyme, lemon zest, breadcrumbs, ground fennel seeds and olive oil in a bowl and mix together with some seasoning. Spread the horseradish sauce over the salmon to cover it thinly then pat on the herby breadcrumb mixture as a crust. Bake the salmon for 22-25 minutes until the crust is crisp and golden.
- Meanwhile, prepare the garlic fries by cutting the potatoes into fries about 1.5cm thick. Drop them into a bowl of cold water as you cut them. Give them a soak to rinse away any excess starch then drain and pat dry with kitchen paper.
- Remove the salmon from the oven and loosely cover with foil so that it keeps warm but the crust stays crisp. Increase the oven temperature to 220°C, fan 200°C, gas 7. Divide the veg oil and garlic between 2 baking trays; heat in the oven for just 2 minutes.
- Tip the fries onto the baking trays, sprinkle with the garlic granules and some seasoning and toss everything together. Spread out in a single layer. Bake for 15 minutes until golden, give them a toss and cook for a final 10 minutes.
- Meanwhile, stir the horseradish sauce into the crème fraîche, season and add lemon juice to taste.
- Remove the fries from the oven and sprinkle with sea salt. Serve immediately with the salmon and the lemon and horseradish crème fraîche.
