Burns Night Salmon
This dish is my homage to Scotland when you don't want Haggis on Burns Night- though it is absolutely delicious and I can guarantee you will want this all year round!
Please note that honey is not suitable for children under 12 months, and therefore if you want to make this for the whole family cook a small portion of plain salmon (without the crumb top) separately for your little one.
Serves: 4
Prep: 5 mins
Cooking Time: 25 mins
Ready In: 30 mins
- 4 Salmon Fillets (No skin)
- 75g Oats
- 1tbsp Honey
- 1 Lemon, Grated
- 10g Fresh Parsley, chopped
- Olive Oil
- Preheat the oven to 180C/160CFan/Gas 4 . In a bowl mix the oats, honey, chopped parsley and lemon rind.
- Oil a Pyrex dish lightly then put the salmon fillets inside, and season with pepper. Put the oat mixture on top of each fillet, lightly pressing down so it sticks. Drizzle with a tiny bit more olive oil. Bake for 25 minutes.
Method
- Preheat the oven to 180C/160CFan/Gas 4 . In a bowl mix the oats, honey, chopped parsley and lemon rind.
- Oil a Pyrex dish lightly then put the salmon fillets inside, and season with pepper. Put the oat mixture on top of each fillet, lightly pressing down so it sticks. Drizzle with a tiny bit more olive oil. Bake for 25 minutes.
Ingredients
- 4 Salmon Fillets (No skin)
- 75g Oats
- 1tbsp Honey
- 1 Lemon, Grated
- 10g Fresh Parsley, chopped
- Olive Oil
Additional Information
I have served this with mashed Tatties and Neeps (potatoes and swede), buttered leeks and steamed asparagus in the picture, but you could also simply do some steamed potatoes and seasonal veg of choice throughout the year (not just for Burns Night!).
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