Herb-Crusted Salmon with Truffle-Infused Mash

I finally got this right the third time! Simplest crust turned out to be the best!


Crust: About 1/2 a tablespoon of panko, fresh rosemary, dried thyme (would have used fresh thyme but the Jaya Grocer branch that delivers my groceries ran out of it), salt, pepper, about 1/2 a teaspoon of extra light olive oil.

Directions: clean and dry salmon fillet. Salt and pepper on the skin side. Spread the crust gently on the flesh side. Add about 1 teaspoon of extra light olive oil onto a non-stick surface (better if you have a dutch oven because I made a makeshift one). Add the salmon on the skin side and gently cook through. Cover with another nonstick pan (I used a nonstick tefal wok for the bottom component and a nonstick tefal frying pan for the top). Optional: When the salmon is just cooked through on the outside, very very gently turn it onto the flesh side so the crust can crisp just a bit. Then flip it over again so the skin side is on the bottom. Cover the pan again and let it gently cook.

Ancillary directions: Before I added the salmon, I wilted the spinach first. I also start boiling potatoes before I prepare everything else so everything is ready at the same time. Then while I was cooking the salmon through, I added slices of red capsicum so it would get a bit charred (and yummy). Done!

I used a salmon fillet of 270 grams. When it was done, I cut it in half. So dinner was 135 grams, and tomorrow I nom another 135 grams 🙂

Truffle-infused mash: Basically I boiled two small potatoes, it made about 1/3 of a cup of mash. I added 1/3 a teaspoon of butter and 1 teaspoon truffle oil. Salt and pepper. Yummy.


TOTAL CALORIES: 418 calories.

That’s a pretty good dinner, I should say! Now to have some blueberries for dessert!