Crusted salmon with organic Sicilian rosemary and ginger-flavoured mayonnaise

Difficulty Easy

20 MIN

In the oven

4 Portions

Ingredients

4 slices fresh salmon

4 slices of bread, coarsely chopped

1 teaspoon Cannamela Organic Sicilian rosemary

2 tablespoons extra virgin olive oil

Cannamela Grinder Cap iodized salt

misticanza salad for serving

10 leaves of misticanza salad for serving

100 g mayonnaise

Cannamela Grinder Cap ginger

Cannamela lemon grass

Ingredients

4 slices fresh salmon

4 slices of bread, coarsely chopped

1 teaspoon Cannamela Organic Sicilian rosemary

2 tablespoons extra virgin olive oil

Cannamela Grinder Cap iodized salt

misticanza salad for serving

10 leaves of misticanza salad for serving

100 g mayonnaise

Cannamela Grinder Cap ginger

Cannamela lemon grass

Preparation

Clean the fish, remove any bones and skin.

Flavour the chopped bread with Cannamela Organic Sicilian rosemary and salt.

Lightly grease the salmon, then dip in the flavoured bread and transfer to a baking tray lined with baking paper. Grease with a little oil.

Bake the fish at 200° and cook for 20 min.

Mayonnaise: flavour the mayonnaise with Cannamela lemon grass and a few turns of Cannamela Grinder Cap ginger.

Serve the crusted salmon with the mayonnaise and misticanza salad.