This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven to 200°C. Place the tarragon and breadcrumbs in the bowl of a food processor and blend until combined. Season to taste, add the dill and pulse.
2.Place the breadcrumb mixture in a bowl and stir in just enough of the melted butter or oil, about 4 tablespoons, to ensure the crumb mixture holds together.
3.Pat the salmon fillets dry and season them on all sides with salt and pepper to taste.
4.Heat the remaining butter or oil in a large ovenproof pan and sear the salmon, skin side down, over a medium-high heat for about 2 minutes. Flip each fillet over onto its side and continue to sear for another minute, then repeat on the other side.
5.Top each fillet with the herb and crumb mixture. Put the pan in the preheated oven and bake the salmon until the fish flakes with a fork and the crumbs are golden, about 4-8 minutes, depending on how you like your salmon. Serve immediately with steamed beans, crispy spuds and oven-roasted tomatoes.
