Recipe of Perfect Herby grilled salmon fillets

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The ingredients needed to make Herby grilled salmon fillets:

1. Prepare 2 salmon filets
2. Make ready Baby potatoes
3. Make ready Half an avocado
4. Make ready Salad mix
5. Prepare Pepper
6. Take Basil
7. Get Mediterranean herbs
8. Prepare Fresh parsley
9. Prepare 5 spoons oil
10. Get Greek herbs
11. Get 1 tsb of sweet chillie
12. Prepare 50 ml natural yogurt

Take your pick from a huge range of dishes, including leeky parcels, glazed salmon and fishcakes. When buying salmon, I prefer to go to my local fish store rather than the supermarket and try to look. Mary Berry elevates simple salmon fillets by adding a topping of herby cream cheese and roasted red peppers. Serve with new potatoes and salad leaves or steamed greens.

Steps to make Herby grilled salmon fillets:

1. Mash up the avocado with Mediterranean herbs, basil, pepper and pinch of salt. Leave for about 30 minutes allowing to soak in the herbal mix.
2. Put a small hole through baby potatoes and put them into a suitable bowl. Mix the oil with pepper and Greek herbs and pour over the potatoes. Leave to soak in the mix.
3. Set the oven to 190°C and put in the potatoes for 10 minutes.
4. After 10 minutes, put in the prepared salmon filets and leave in with the oven for next 30 minutes, occasionally shaking and turning the potatoes over.
5. Mix the yogurt and remaining Greek herbs with pepper and sweet chillie until well mixed through.
6. Put the potatoes, salad and salmon on a plate and top the salmon with the sauce.

Mary Berry elevates simple salmon fillets by adding a topping of herby cream cheese and roasted red peppers. Serve with new potatoes and salad leaves or steamed greens. Place the salmon fillets fairly close to each other on the baking tray so that they don't dry out during cooking. Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light When you cut the fillet into pieces make the thinner end, closest to the tail, into wider pieces.

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