by Zena Kamgaing

Salmon is crusted on the flesh side only for the best of both worlds – crispy salmon skin and a well toasted peppercorn crust. It is finished with a simple, flavour-packed sauce and served with fries and a zingy green salad for a pescatarian steak and frites moment. Alternatively, serve with mash and steamed greens for a heartier dinner.

Main course