Oven-Baked Salmon with Sun-dried Tomatoes and Roasted Limes
Ingredients
1 teaspoon canola oil
1 tablespoon of oliv oil
1 large skinless and boneless salmon tillet (about 3 pounds)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
About 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)
6 fresh Limes
1 tea spoon Black craked pepper
Method
Heat the oven to 200 degrees. Oil a platter with the oil. Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper. Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
Sprinkle the hazelnut-crumb mixture on top of the fillet. Bake for 40 to 45 minutes, until the salmon is barely cooked. (I like it slightly rare inside.)
To roast the limes- Pour a small amount of oil into a saucer. And do the same with the black pepper. Drop small amount of oil on one hand. Add some cracked black pepper then rub your hans together coating Them in the oil.Place a lime in your hans and roll it around unill evenly coated with the oil. Cut in half round its middle and dip the fruit ino a saucer of oil then a saucer of black cracked pepper and place on a baking tray. Roast in high themperature oven for 10 minutes
When the salmon is done, remove it from the oven and sprinkle the chopped dill and coriander leaves