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Salmon Supreme with Parsley and Oregano Crust and Tomato Ragout

Salmon topped with a herb crust on a tasty ragout made with Bisto Vegetable Bouillon.

Prep Time: 20 mins
Cooking Time: 45 mins
Serves: 10
Serving Size: 275g


  • 1250g (x10) Salmon Supreme - Skin On (For the Salmon & Herb Crust)
  • 5g Parsley - Chopped (For the Salmon & Herb Crust)
  • 5g Oregano - Chopped (For the Salmon & Herb Crust)
  • 400g Fresh breadcrumbs (For the Salmon & Herb Crust)
  • 200g butter, melted (For the Salmon & Herb Crust)
  • 50ml Olive Oil (For the Salmon & Herb Crust)
  • 500g Canned chopped tomatoes (For the Ragout)
  • 500ml White wine (For the Ragout)
  • 500ml Water (For the Ragout)
  • 10g Bisto Vegetable Bouillon (For the Ragout)
  • 250g shallots - 5mm dice (For the Ragout)
  • 50ml olive oil (For the Ragout)
  • 1Q crushed clove garlic (For the Ragout)
  • 1Q salt/pepper (For the Ragout)
  • 0.50Q teaspoon sugar (For the Ragout)


  1. Fry garlic and shallots in olive oil until lightly browned
  2. Add wine, tomatoes, stock and seasonings
  3. Bring to the boil and simmer gently for 15 minutes
  4. Meanwhile, place the breadcrumbs, butter and herbs in a food processor and mix
  5. Panfry the Salmon very quickly on either side
  6. Spoon the herb mixture on the non skin side of the salmon and place in the oven at 200c for 5 minutes until just cooked
  7. Serve the salmon on a bed of the ragout