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This is a healthy recipe, for those on a heart-smart diet. But if your budget is also on a diet, you can use hake for this recipe – but use lemon, it enhances the taste of hake better than orange. And do not overcook it – fish dries out too awfully when having to suffer high heat for longer than necessary. My family loves their salmon slightly pink as it is then at its juiciest packing great flavour.

Salmon Steaks with Orange Soufflé Topping


  • 45 ml fat-free plain yoghurt
  • 45 ml low-oil ‘lite’ mayonnaise
  • 1 slice smooth wholegrain brown bread, grated into soft crumbs
  • 2 egg whites
  • 30 ml grated orange rind
  • 15 ml dried dill tops
  • 4 small (500 g in total) fresh or frozen salmon steaks
  • 45 ml fresh orange juice
  • sea salt
  • freshly-milled black pepper

Chef's hint: To enjoy the best from frozen fish, always cook it from frozen. But, the thickness of the fish and oven performances vary, so do a spot-check a few minutes before the end of all recommended cooking times. Rather safe than sorry is a good kitchen credo!


Whisk together the yoghurt, mayonnaise, breadcrumbs, rind and dill. Place the fish onto an oiled baking sheet, flesh-side up. Drizzle with orange juice and season lightly. Beat the egg whites into firm perky peaks and fold into the mayo mixture. Spoon the mixture onto the fish.

Bake in a preheated oven at 200º C for 5 – 10 minutes (fresh fillets) or 10 – 15 minutes (frozen fillets), or until the fish is springy to the touch and topping raised and golden and, needless to say, done to your liking.

Remove from oven, garnish as you wish and serve on top of lemony-herby durum-wheat pasta alongside a green salad with an oil-free dressing.

Serves 4