This easy Mary Berry Salmon Fillets recipe brings together creamy cauliflower topping and tender salmon for a quick, nutritious meal. Perfect for busy weeknights, it uses common ingredients you likely have on hand. Enjoy the delightful contrast of textures, from the flaky fish to the crispy Parmesan crust!
This Salmon Fillets Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed:
- 250g cauliflower
- 100g full-fat cream cheese
- 25g mature Cheddar cheese, grated
- 50g Parmesan cheese, grated
- 2 tsp Dijon mustard
- 6 x 125g salmon fillets, skinned
- Juice of ½ large lemon
- Paprika, for dusting
- Salt and freshly ground black pepper
How To Cook Salmon Fillets:
- Preheat the Oven: Preheat the oven to 200°C/180°C fan/Gas 6 and line a baking sheet with baking paper.
- Prepare the Cauliflower Topping: Break the cauliflower into florets and blitz in a food processor until it resembles couscous. Transfer to a bowl and mix in the cream cheese, Cheddar, half of the Parmesan, Dijon mustard, and a good amount of salt and pepper until well combined.
- Prepare the Salmon: Place the salmon fillets on the lined baking sheet. Season both sides with salt and pepper, then squeeze lemon juice over them. Divide the cauliflower mixture into 6 portions, spoon it over each fillet, spreading it to the edges. Sprinkle the remaining Parmesan on top and dust with paprika.
- Bake: Bake in the preheated oven for about 15 minutes or until the salmon is cooked through and the cauliflower topping is lightly golden. Serve hot with green vegetables.
Recipe Tips
- Prep the Cauliflower Well: Make sure to process the cauliflower until it resembles couscous. This helps create a light, fluffy texture for the topping.
- Season Generously: Don’t skimp on salt and pepper when seasoning the salmon and the cauliflower mix. It enhances the overall flavor of the dish.
- Use Fresh Ingredients: Fresh lemon juice and high-quality cheese will make a big difference in taste. Fresh ingredients add brightness and richness to the dish.
- Check Salmon for Doneness: Salmon should be opaque and flake easily with a fork when done. Avoid overcooking to keep it tender and juicy.
- Experiment with Toppings: Feel free to add herbs or spices to the cauliflower topping, like dill or garlic powder, to customize the flavor to your liking.
How To Store & Reheat Leftovers
- Refrigerate: Put them in an airtight container and refrigerate. They will stay good for up to 2 days.
- Freeze: To freeze the salmon, cool it down first. Place leftover salmon fillets in an airtight freezer bag and remove as much air as you can. They can be frozen for up to 3 months. To thaw, just put the salmon in the fridge overnight before you want to eat it.
- Reheating: To reheat leftover salmon fillets , cover them with foil and bake at 350°F for 10-15 minutes. Alternatively, microwave on medium power for 1-2 minutes.
Nutrition Facts
Serving Size: 4 oz
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 55mg
- Potassium: 490mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 23g
Try More Mary Berry Recipes:
- Mary Berry Autumn Beef Pie With Filo Crust
- Mary Berry Mini Beef Wellington
- Mary Berry Lasagne Express
- Mary Berry Venison Casserole
- Mary Berry Smoked Haddock Risotto
Mary Berry Salmon Fillets
Description
This easy Mary Berry Salmon Fillets recipe brings together creamy cauliflower topping and tender salmon for a quick, nutritious meal. Perfect for busy weeknights, it uses common ingredients you likely have on hand. Enjoy the delightful contrast of textures, from the flaky fish to the crispy Parmesan crust!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 200°C/180°C fan/Gas 6 and line a baking sheet with baking paper.
- Prepare the Cauliflower Topping: Break the cauliflower into florets and blitz in a food processor until it resembles couscous. Transfer to a bowl and mix in the cream cheese, Cheddar, half of the Parmesan, Dijon mustard, and a good amount of salt and pepper until well combined.
- Prepare the Salmon: Place the salmon fillets on the lined baking sheet. Season both sides with salt and pepper, then squeeze lemon juice over them. Divide the cauliflower mixture into 6 portions, spoon it over each fillet, spreading it to the edges. Sprinkle the remaining Parmesan on top and dust with paprika.
- Bake: Bake in the preheated oven for about 15 minutes or until the salmon is cooked through and the cauliflower topping is lightly golden. Serve hot with green vegetables.
Notes
- Prep the Cauliflower Well: Make sure to process the cauliflower until it resembles couscous. This helps create a light, fluffy texture for the topping.
- Season Generously: Don’t skimp on salt and pepper when seasoning the salmon and the cauliflower mix. It enhances the overall flavor of the dish.
- Use Fresh Ingredients: Fresh lemon juice and high-quality cheese will make a big difference in taste. Fresh ingredients add brightness and richness to the dish.
- Check Salmon for Doneness: Salmon should be opaque and flake easily with a fork when done. Avoid overcooking to keep it tender and juicy.
- Experiment with Toppings: Feel free to add herbs or spices to the cauliflower topping, like dill or garlic powder, to customize the flavor to your liking.
Mary Berry Salmon Fille