This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.
"Find something you're passionate about and keep tremendously interested in it." -Julia Child, Pioneer
This is one of those recipes that I love to recommend for patients who are always looking for a quick and easy weeknight meal.
It is a quick and simple recipe and relies on ingredients that you probably already have in your house – breadcrumbs, garlic, olive oil and vinegar. You don't have to use salmon for this recipe. Almost any fish with will be complemented by the breadcrumb recipe.
The best part is that it is a super easy way to get a point on your Mediterranean diet score with a combination of seafood and the whole grain bread crumbs.
Servings: 2 | Serving size: 4 ounces salmon filet
Cooking Time: 30 Minutes
This recipe can easily be multiplied. The bread crumb mixture will keep well overnight, tightly covered. Leftover salmon makes great sandwiches or topping for salads.
Add the fresh breadcrumbs to a food processor or blender and process until they are fine crumbs.
Add the parmesan, garlic, basil, olive oil and vinegar and process until the mixture is well combined. This will make a moist breadcrumb mixture.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, spread the breadcrumb mixture over the top of the salmon filets.
Place the salmon in the skillet and return the pan to the oven.
Cook for 5 minutes.
Set the oven to broil.
Cook for 3 minutes.
Serving size: 1 salmon filet
|Calories 390||Calories from Fat 198|
|% Daily Value|
|Total Fat 22g||28%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 2g||7%|
|Vitamin A 12%||Vitamin C 6%|
|Calcium 10%||Iron 3%|
|Vitamin K 5mcg||Potassium 400mg|