This dish generated so much interest on my Facebook page and I got lots of requests for the recipe. So, voila!
This recipe was actually first created by my sister (credit to you, sis!) but now I just tweak and freestyle with whatever I have in the fridge! Measurements may not be exact as I always make this without even thinking about it, but it will give you the general idea. The key is to taste your breadcrumb mixture to make sure it's balanced and suited to your palette.
Makes 2 salmon fillets:
2 slices gluten free bread - blended to make breadcrumbs
3 tbsp butter - melted (grass-fed is best, I use Kerrygold)
1 tsp lime zest (optional)
2 green onions - chopped/sliced
Juice of one lime
1 tsp chili flakes (optional)
Around 3/4 cup coriander/cilantro - chopped with some stem
Salt and Pepper to taste
- Preheat oven to 375F
- Mix all of the ingredients together to make the breaded filling. Taste and add salt and other ingredients as required. You should be able to bind the mix a little, if not, add more butter.
- Place salmon, skin down on baking sheet lined with parchment paper.
- Season the salmon with a little salt and pepper.
- Spread the mixture evenly between the two fillets.
- Place in oven and bake for 18-20 minutes, depending on the size of the fillet.
- I usually serve this with asparagus, cherry tomatoes (both drizzled in a little balsamic glaze) and potato wedges.
N.B: I buy wild salmon as opposed to farmed Atlantic salmon which can contain antibiotics and hormones.