Step-by-step guide: how to chop parsley
1. Gently scrape your bunch of parsley with a large knife to loosen individual stems. Gather in a loose pile.
2. Roughly chop the parsley, rocking your knife back and forth over the pile. Don’t worry if the stems and leave get mixed up – both have great flavour!
3. Why not use your newfound skill in the recipe below?
PARMESAN AND PARSLEY-CRUSTED SALMON
20 minutes, serves 4, easy
salmon 4 fillets, look for organically farmed or wild Alaskan
fresh white breadcrumbs 50g
parsley chopped to make 2 tbsp
lime juice ½, juiced
Heat the oven to 200c/fan 180c/gas 6. Season and put the salmon fillets on a lightly buttered non-stick baking tray.
Whizz the breadcrumbs, parsley, lime juice, 1 tbsp oil and parmesan in a food processor. Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs golden. Serve with salad or new potatoes.
per serving 346 kcals, protein 30.4g, carbohydrate 9.9g, fat 20.8g, saturated fat 5.7g, fibre 0.4g, salt 0.6g