Grilled Salmon in Sundried Tomato Crust with Baked Prawn Fritters
by Michele Ow
Start your healthy lifestyle with this melt-in-your mouth Sundried Tomato Crusted Grilled Salmon with the delightful Baked Prawn Fritters recipes by Chef Michele Ow!
Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4
INGREDIENTS:
- 4 pieces of Salmon – pat dry
- 1/2 cup Semi Sun Dried Tomatoes
- Coriander Leaves
- 1-2 large Green Chilies
- 2 cloves Garlic, minced
- 1/2 Lemon Juice & Zest
- Salt & Pepper
- 8 fresh Prawns, deveined
- 1/2 cup Plain Flour
- 1 tbsp Desiccated Coconut
- 1/2 tbsp Cayenne
- 1 Egg, beaten
- 1/2 cup Panko
DIRECTIONS:
- Salt and pepper salmon lightly.
- Mix semi sun dried tomatoes, coriander leaves, green chilies, minced garlic, lemon juice & zest to make the crust paste.
- Skin side up, smear crust paste unto other side.
- Bake salmon for 20 minutes at 180C.
- Preheat oven to 180C for the battered prawns.
- One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs (Plain flour, desiccated coconut, cayenne powder and panko).
- Bake prawns for 8 minutes.
- Serve hot.