Wild garlic-crusted salmon recipe | Good Food
A seasonal main course to serve over Easter that’s just as good cold as it is hot from the oven. Wild garlic pairs beautifully with a side of salmon
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Cooking tools:
- Food processor
- Rolling pin
- Parchment paper
- Baking sheet
- Oven
- Refrigerator
- Chef's knife
- Serving board
Ingredients
- 1 side of salmon (about 1kg), skinned
- lemon wedges, to serve
- 800g loaf of sliced white bread, crusts removed
- 1 garlic clove
- 50g wild garlic leaves
- 250g butter melted
- 8 salted anchovies
- 70ml extra virgin olive oil
- 1 lemon zested and juiced
- 1 shallot sliced
- 1 tsp small capers
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