The Anonymous Widower

Variations On Mary Berry’s Salmon

I cook Mary Berry’s salmon with parmesan crust regularly. If I’ve had one problem, it’s the cream cheese that seems to go mouldy quickly, so I waste a lot, as you don’t need one, when cooking for one.

Recently, I’ve started to cook the dish with this M & S Welsh Goat’s Cheese.

M & S Welsh Goat’s Cheese

I’ve also started to use their Loch Fyne boneless and skinless salmon.

I’ve also started cooking two small steaks and having one a couple of days later, as they keep well in the fridge.

Mary Berry’s Salmon With Potatoes And Tomatoes

I do like boiled new potatoes and quality tomatoes.

This picture shows a section through the salmon.

A Sectio Through The Salmon

It almost has a cake-like texture,

Marks and Spencer do a boned and skinned salmon joint, which I’ll be trying, either hot or cold for a party.

June 30, 2015 - Posted by AnonW | Food | Cooking