Beer makes batters better, meat more tender, and sauces more flavorful.
Salmon, Mascarpone, Caper, Sun-Dried Tomato Crumble
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- #64818
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 cup mascarpone cheese
1 ounce sun-dried tomatoes (not oil-packed), soaked in hot water to soften, then drained and finely chopped
2 tablespoons capers, rinsed and finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 1/2 tablespoon butter
1/3 cup flour
sea salt
freshly ground black pepper
1/2 lemon, grated zest and juice of
4 salmon fillets
lemon wedges, for garnish
directions
Lightly coat roasting pan with nonstick spray oil. Preheat oven to 425 degrees F.
Place the mascarpone cheese in a medium bowl and add the softened tomatoes, capers and parsley. Mix to combine.
In a medium bowl, rub the butter into the flour with your fingertips until the mixture resembles fine bread crumbs. Add salt and pepper and stir in lemon zest.
Arrange the salmon pieces in the prepared roasting pan. Season with salt and pepper to taste and drizzle with the lemon juice. Spread the mascarpone cheese over and sprinkle with the crumbs.
Bake for 10 minutes or until the salmon is just set and the crumbs are crisp and golden. Serve with lemon wedges.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
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