Serve with new potatoes and green beans.

Ingredients (Serves 4)

• 4 slices wholemeal bread
• 75 g pitted black olives
• 75 g sun dried tomatoes in oil, drained
• 15 g fresh basil
• sea salt and black pepper
• 4 salmon cutlets

1. Remove the crusts from the bread and discard. Blend the bread in a food processor until fine crumbs. Add the olives, tomatoes, basil and seasoning, and blend until just combined.
2. Place the salmon cutlets under a moderately hot grill and cook for 5 minutes. Turn them over and top with the breadcrumb mixture, pressing it down gently with your fingers. Grill for a further 5 minutes or until the salmon is cooked through.

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