salmon

As you may know, I’m seriously ‘on a mission’ lately to eat more healthy and I’ve discovered eating healthy does NOT mean dining on meals that taste like cardboard!!

Just because I’m trying to eat better doesn’t mean I can’t indulge in the occasional treat, as I did yesterday when I lost my car key (it just dropped off the key chain….). After searching the parking lot etc. I finally found it at my doctor’s office…. but that was AFTER I called AAA to open my car in the hopes the key had dropped off inside. I ended up rewarding myself, after all that frustration, with a (not too big…) piece of carrot cake – and I enjoyed every single bite !!

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++ If you prefer to prepare this “gluten-free” – just use gluten free corn flakes, such as Nature’s Path Organic.

++ Corn itself is gluten free but many products containing corn, such as corn flakes, may have flour (wheat) in the ingredients.

++ Recipe makes enough for 4 people, depending upon the size of your piece of salmon. ++ I prepared 1 piece of salmon and stored the extra topping in the fridge.

INGREDIENTS Oven at 375 F ++ Bake salmon for approximately 20 minutes

a bit of olive oil, to grease skillet….. about 2 tsp.
4 pieces of salmon about 5″ long and 1/2″ in center ++ Can be either with – or without – skin.
TOPPING
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. paprika
some freshly ground pepper
2 cups corn flakes
1/4 – 1/2 cup pine nuts ++ I used 1/4 cup – – pine nuts are expensive!!
1/4 cup freshly grated Parmesan cheese
a bit of fresh parsley ++ optional

Preheat oven 375F

Put all the ingredients into a food processor. Pulse into ground.

++ If you don’t have a food processor, put all topping ingredients in a ziplock bag and crush.

Sprinkle between 1/4 to 1/3 cup of crumb mixture on each piece of salmon, pressing the crumbs into the fish a bit. ++ Leftovers of crumb mixture can be stored in fridge !