Herb crusted salmon with sautéed garlic potatoes
For the salmon
- 50g/1¾ oz fresh breadcrumbs
- 1 tsp each chopped chervil, dill, parsley
- salt and freshly ground black pepper
- 1 garlic clove, chopped
- 1x110g/4oz thin salmon fillet, skin on
- 1 free-range egg, beaten
- 1 tbsp olive oil
For the sautéed garlic potatoes
For the salmon, place the breadcrumbs, herbs, garlic and salt and freshly ground black pepper into a bowl and mix together.
Dip the salmon into the beaten egg and then dip into the breadcrumb mixture.
Heat the oil in a frying pan over a high heat and fry the salmon on both sides for 2-3 minutes or until golden brown and cooked through.
For the sautéed potatoes, in a separate frying pan, heat the olive oil over a medium heat. Add the garlic, rosemary and potato slices and sauté for five minutes until golden.
To serve, place the sautéed potatoes onto a serving plate and place the salmon on top.