Baked Salmon with a Parmesan Crust (Serves 4)
•
4 fresh water salmon fi llets, boned
•
2 slices of bread, 1 or 2 days old is the best
•
2 cloves of garlic
•
50g parmesan cheese
•
1 tablespoon of fresh basil
•
1 tablespoon of fresh parsley
•
Salt and freshly ground black pepper
1. Remove the paddle from your Halo Health Fryer and insert the rack at its low
height so the food is furthest away from the halogen heater. Lightly oil the rack.
2. Place the bread, garlic, parmesan cheese and herbs into a food processor or mini
chopper and process into a fi ne bread crumb consistency.
3. Place the salmon fi llets onto the grill rack, skin side down, and lightly brush with
olive oil. Cook the fi llets for 5-7 minutes, depending on the thickness.
4. Open the lid and cover the top of each salmon fi llet with the bread crumb mixture
and season to taste.
5. Cook for another 5 minutes until the fi sh becomes fl aky and the topping is golden.
recipes - fish and seafood dishes
Pan Roasted Chicken Wrapped in Parma Ham with
Mediterranean Vegetables
•
2 chicken breasts, skin removed
•
Zest of one lemon
•
4 slices of Parma ham
•
1 garlic clove, crushed
•
1 courgette, sliced
•
1 aubergine, sliced
•
½ can of chopped tomatoes
•
½ a red pepper, sliced
•
½ a yellow pepper, sliced
•
50g of mozzarella (optional)
•
Handful of torn basil leaves
1. Remove the paddle from your Halo Health Fryer and insert the rack at its low
height so the food is furthest away from the halogen heater.
2. Cut each chicken breast in half lengthways, and add some lemon zest to each
breast. Wrap the breast in two slices of Parma ham and secure it by pressing it
together well.
3. Lightly oil the rack and place the chicken on it.
4. Cook them for approximately 10 minutes, turning if you desire halfway through.
5. When the time has elapsed carefully remove the rack using oven gloves as this will
be very hot.
6. Place the vegetables, garlic and tomatoes in the bowl and drizzle generously with
olive oil. Cook for a 10 minutes.
7. Add the chicken to the bowl with the vegetables and cook for a further 10
minutes.
8. Two minutes before the end of cooking, dot the mozzarella cheese in and around
the vegetables and chicken and let it melt before serving.
9. Serve scattered with the torn basil leaves. Warm ciabatta bread makes an ideal
accompaniment.
recipes - chicken dishes
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