4 x 200g (7 oz) skinless salmon fillets
Herb crust topping:
1 cup panko breadcrumbs
2 tbsp finely chopped coriander (cilantro)
2 tbsp finely sliced spring onion (scallions)
½ tsp sea salt
1 tbsp sesame oil
Coconut sweet chilli salad:
4 cups mixed salad greens
1 cucumber, sliced
¼ red onion, finely sliced
Preheat the oven to 180°C/360°F.
For the herb crust topping, combine all ingredients in a bowl. Mix well to distribute the sesame oil evenly.
Line a baking tray with baking paper. Place the salmon fillets on the lined tray. Brush the salmon generously with the Coconut Sweet Chilli. Season each piece with a little salt. Top the fillets with the herb crust topping, pressing down to ensure it sticks and is packed on top firmly. Bake in the oven for 12 minutes or until cooked to your liking.
Just before serving, toss together the salad ingredients. Serve the salad with the baked salmon.