Portions : 4 - Preparation : 20 minutes - Cooking : 10 minutes
Ingredients
- 120 ml (8 tablespoons) soft butter
- 1 clove garlic, chopped
- 60 ml (4 tablespoons) parsley leaves, chopped
- 60 ml (4 tbsp.) coriander leaves, chopped
- 60 ml (4 tbsp.) chives, chopped
- 60 ml (4 tbsp.) Panko breadcrumbs
- 1 lemon, zest
- 1 orange, zest
- 4 salmon steaks
- 4 servings cooked rice
- 4 portions grilled greens
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, using a spatula, combine the butter, garlic, parsley, coriander, chives, breadcrumbs and zest.
- Place the mixture between two sheets of parchment paper on the work surface and roll out with the rolling pin.
- Using a knife, cut out rectangles the size of the salmon steaks.
- Place the salmon steaks on a baking tray lined with parchment paper or a silicone mat. Season with salt and pepper.
- Remove the paper and place each cut rectangle on a pavé. Bake for 8 minutes, then broil for 2 minutes.
- Serve with rice and vegetables.
