Herb Crusted Salmon with Creamy Leeks & Peas

I love salmon - you really can cook it in so many different ways. Its a delicious flavoured fish too. I like it cooked with lots of spices normally but last night the herbs in the garden, in spite of the freezing weather, were looking lush. So I grabbed a pack of Panko dried breadcrumbs and quickly made this. It was all ready in less than half an hour and both myself and The Bloke loved it!

You can use any of the 'soft' herbs you like for this as long as they are fresh and not dried. I used coriander, parsley, chives and some Thai basil (I had some leftover from the Thai salad the other night). You can also use a different type of fish if you like, too.

 Ingredients:

2 skinless fillets salmon
1 cup dried breadcrumbs
lots of fresh herbs, chopped
zest of 1 lemon
30g butter, melted

Mix the breadcrumbs with the herbs, zest and butter. Press a thick layer onto the salmon fillets and put onto a greased baking tray. Pop in the oven at 200 C for 20 minutes.

 

For the leeks and peas:

2 large (or 4 small) leeks, sliced
2 tbsp. butter
1 tbsp. oil
2 cloves garlic, chopped
1 glass wine
1/2 cup peas
80ml double cream
salt & pepper

Cook the leeks in the butter and oil until going slightly golden. Add the garlic and cook for  2 minutes before adding the wine. Turn the heat up and let the wine cook off the alcohol for about 4 minutes. Add the peas and cream and cook on a medium simmer for a further 5 minutes. Season with a little salt and plenty of black pepper. Serve alongside the fish with some boiled new potatoes. Lovely!