Recipe: Herb and salmon with pea and mint cream
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What you'll need
4 x 180g salmon fillets, skin removed
30g olive oil
Salt and black pepper
For the herb crust
200g Irwin’s Nutty Krust bread
30g of mint, basil and parsley mixed together
Salt and pepper
For the pea and mint cream
1 tbsp olive oil
3 spring onions, finely sliced
1 glass (125ml) white wine
60g frozen peas
A small handful of fresh mint leaves, finely shredded
Salt and pepper
Preheat the oven to 200°C/gas 6/400°F.
To make the salmon and herb crust, place all the ingredients in a food processor and whizz until it resembles fine breadcrumbs.
Rub the oil, salt and pepper over the salmon fillets, place on a tray and cover each fillet with some of the herb crust, then bake in the oven for 10 minutes, or to your liking. The salmon should be juicy and just slightly pink in the middle. Remove from the oven, wrap in tinfoil and rest while you make the sauce.
To make the pea and mint cream, heat the olive oil in a frying pan and sweat the spring onions for a minute, then add the wine and reduce over a high temperature for two minutes, before adding the cream and continuing to reduce for a further three minutes. Add the peas and cook for another minute.
By this stage the sauce should be thickening nicely. Finally season with salt, pepper and stir in the shredded fresh mint.
Place the salmon on warm plates, drizzle with the cream sauce and serve with creamy mash and sautéed leeks.