Recipe Notes:

• I decided to cook the salmon fillets and their skins separately because my family enjoys eating the crispy salmon skins on its own. Whilst removing the skins might look like an extra thing to do in this recipe, I suggest that you don't skip this step.

• You could use salmon fillet with skin off if you prefer.

• I have decided to use Italian herbs blend in this recipe because of its strong flavor that will mask the “fishy” smell from the salmon which some people may find unpleasant. You may wish to use other types of herbs that you enjoy.

• I am using a fan-forced oven at 180 deg. C to bake the salmon. If you have a conventional oven, the temperature would be 200 deg. C.

INGREDIENTS FOR HERBS CRUSTED SALMON

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(Serves 4 peoples)

✅️ 4 Pcs Salmon Fillets

✅️ 1 Cup Bread Crumbs

✅️ ⅓ Cup Grated Parmesan Cheese

✅️ ⅓ Cup Dried Italian Herbs

✅️ 3 Tbsp Cooking Oil (I use Olive Oil)

INGREDIENTS FOR CREAMY WHITE SAUCE

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✅️ 1 Tbsp Organic Coconut Oil

✅️ 1 Tbsp Plain Flour

✅️ 2 Cup Full Cream Milk

✅️ ½ Cup Grated Parmesan Cheese

✅️ ¼ Tsp Salt (I use Himalayan Pink Salt)

✅️ A Pinch of Ground Nutmeg (optional)

METHOD OF PREPARATION:

1. Use a paper towel to pat dry the salmon fillets and then proceed to remove their skins. First lay the baking paper in a shallow dish, then arrange the salmon fillets neatly on top of the baking paper and lightly spray using a cooking spray (use a normal spray bottle filled with cooking oil if you don’t have a cooking spray). I used olive oil spray, but you can use other types of oil.

2. Combine all the ingredients for the herbs bread crumb mixture in a bowl and stir the mixture well. Use this mixture to generously cover the top part of the salmon fillets. Bake the salmon fillets in a preheated oven set to 180 degree Celsius (fan forced oven) for 30 minutes or until golden and cooked through. Cooking time will vary depending on the thickness of the salmon fillet. Typically this is between 8 to 10 minutes per inch (2.54cm) of the fish’s thickness.

3. Arrange the salmon skins on a cold non-stick pan and drizzle with oil. I use 3 tbsp of olive oil. Cover the pan with a baking paper and put a heavy pot on top of it. This will prevent the skin from curling during initial cooking. Cook the salmon skins for 5 minutes on each side or until golden and crispy. Season with salt and pepper.

4. To prepare the creamy white sauce, melt organic coconut oil in a pan and add the rest of the sauce ingredients. Cook to desired consistency.

5. Serve the crusted salmon with white sauce, and with the crispy salmon skin and sides of your choice.

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