Recipe: Orange Crumb Salmon with New Potatoes and Orange-Herb Sauce

ORANGE CRUMB SALMON

Fresh breadcrumbs made from 3 slices of hearty white bread
2 tablespoons olive oil, plus a little extra
Finely grated rind and juice of one orange
4 tablespoons chopped fresh herbs, divided use (parsley, chives, coriander or a mixture)
4 boneless, skinless salmon fillets, each weighing about 6 ounces
Approximately 1 1/2 to 2 pounds new potatoes
3 tablespoons best-quality mayonnaise

Preheat the oven to 400 degrees F.

In the food processor, whiz the bread, with the crusts on, to make the crumbs.

Mix the crumbs with the oil, orange rind and half the herbs. Season with salt and pepper to taste; set aside.

Put the salmon on a foil-lined baking sheet that you have very lightly oiled. Press the crumbs onto each filet so they stick (brush with a little oil if you have trouble).

Bake for 15-20 minutes until the salmon is just cooked through and the topping is golden.

Meanwhile, cook the washed, unpeeled potatoes in boiling salted water for about 12-15 minutes. Drain.

TO MAKE THE SAUCE:
Mix the mayonnaise with the rest of the herbs, and thin with the orange juice until it is the consistency of light cream. Correct the seasoning if needed.

TO SERVE:
Serve each fillet with some potatoes and some of the sauce.

Makes 4 servings
Source: Karen Mamone in The Hartford Courant, February 24 2002