Recipe by Chef Albert

by Tia

Time: 40-60 minutes

Serves 2


  • 2 salmon fillets
  • 1 head Crunchita lettuce
  • 70g prosciutto crudo
  • 1 garlic clove, sliced
  • 4 tablespoons olive oil
  • 1 tablespoon, diced red onion
  • 1 tablespoon, diced white onion
  • 50g dry white wine
  • 1 teaspoon fresh lemon juice, to season

For the crust

  • 45g breadcrumbs
  • 50g grated Parmesan cheese
  • 56g salted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried basil
  • 2 teaspoons mayo
  • 2 teaspoons Dijon mustard
  • 1 lemon, zested
  • ½ lemon, juiced


For the salmon

  1. Preheat oven to 180°C and prepare a rimmed baking sheet with parchment paper and set aside.
  2. In a medium bowl, mix together panko, Parmesan cheese, butter, mayo, Dijon mustard, dried basil, parsley, lemon zest, and lemon juice until mixture forms. Set aside.
  3. Pat the salmon fillets dry then lightly season them with salt and pepper.
  4. Preheat a 30cm nonstick skillet over medium-high and add 2 tablespoons of oil. Heat until hot and shimmering. Place the salmon in the pan and cook the salmon without moving it, skin side up, until golden and crisp, about 4 minutes.
  5. Place the salmon on a greased baking tray or an ovenproof baking dish. Using your hands, scoop 2 tablespoons of the panko mixture and gently form/press the panko breadcrumb mixture on top of each salmon fillet, evenly distributing the mixture.
  6. Bake in the middle rack of the oven for 10 minutes, then move the baking dish up to the top rack for an additional 1 minute to brown the top.
  7. Remove from the oven and let it sit for 2-6 minutes before serving.

For the stir-fried lettuce

  • Preheat a 30cm nonstick skillet over medium-high and add 2 tablespoons of oil. Heat until hot and shimmering.
  • Add the onions and garlic and cook for a 1-2 minutes, then add the lettuce and deglaze the skillet with the white wine.
  • Add the prosciutto and let the mixture cook for a 1-2 minutes, stirring regularly.
  • Once the lettuce is cooked, season with lemon juice, salt and pepper and a drizzle of olive oil.
  • Serve on a plate and place the fish on top.
  • Serve with a lemon wedge.

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