- 4 salmon fillets
- 70 g of flour
- 50 g of soft butter
- 50 g of grated Parmesan
- 2 Maître Prunille dried apricots
- 2 Maître Prunille dried figs
- 1 cuillère(s) à soupe of curry powder
- 4 cuillère(s) à soupe of olive oil
Preheat oven to 180°C (gas mark 6).
Cut the salmon fillets in half widthwise and remove the skin.
In a bowl, mix together the butter, flour, Parmesan, curry, and finely chopped dried fruit, salt, and pepper. Coat each salmon steak with the crumble topping, applying pressure to ensure that the topping sticks.
Place the 8 salmon pieces in an ovenproof dish.
Sprinkle the rest of the crumble over the salmon and drizzle with olive oil.
Cook for 10 minutes and serve immediately.