Description
Easy and Quick — and better than any restaruant could serve
Ingredients
Scale
- 1 large salmon fillet, the thicker the better
- 1 package soft herb cheese
- Coarse sea salt
- 2 slices gluten free bread, cut into tiny cubes
- 1/2 cup freshly grated parmesan cheese
- 4 Tbsp butter, melted
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with aluminium foil
- Rinse salmon fillet, and pat dry with a towel
- Using a sharp knife, cut at an angle along the length of the fillet, making a deep pocket – be careful not to cut thru the skin
- In a small bowl, combine bread cubes, grated parmesan cheese, and melted butter
- Into the pocket, stuff about 1/2 the container of cheese, allowing it to mound
- With your hands, press the bread mixture onto the cheese
- Bake for 12-14 minutes, or until salmon flakes with a fork – remember that it will continue to bake as it rests
- Cut into portions, and using a wide spatula, separate the fish from the skin (which should stick to the foil)
- Prep Time: 10 mins
- Cook Time: 14 mins
