This gluten-free recipe makes the most of fresh salmon and parsley.
1 red chilli, deseeded
2 garlic cloves
30g dairy free margarine
1 handful of flat-leaf parsley leaves, finely chopped
Zest of 1. lemons
100g white gluten-free bread, broken into pieces
4 salmon fillets
Sea salt and freshly ground black pepper
- Preheat the oven to 200C/gas 6. Put the chilli and garlic in a food processor and blend to chop finely. Add the margarine, parsley and lemon zest and blend to mix thoroughly.
- Put the bread into the bowl of a food processor and process to form breadcrumbs. Add the chilli and garlic mixture, season with salt and pepper and blend again.
- Put the salmon fillets on a baking tray, skin-side down, and spoon the mixture evenly over the top of the fillets, pressing down firmly with the back of the spoon.
- Bake for 18–20 mins until cooked through. Serve immediately.
The Ultimate Gluten Free, Dairy Free Collection by Grace Cheetham, published by Nourish Books