Instructions: The Crust:
The day before cut bread into small cubes and leave out in a warm place to dry.

Wash, dry and pick herbs and combine with garlic in a food processor until chopped, add bread and Wakame and crumb the mixture.

The salmon:
Seal salmon slightly and dip serving side in a beaten egg and then into the crust. Bake salmon in a moderate oven crust up for a few minutes.

Cut vegetables into julienne strips and finely chop shallots.

Stir-fry vegetables with olive oil in salmon pan. Add shallots and some crushed garlic and stir in well, deglaze pan with stock and reduce a little.

Stir in a little butter to bind the sauce and finish with a drop of lemon juice.

Present stir fry and cover with sauce, lay salmon over vegetables.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.