This recipe is especially versatile and can be altered to fit any body. The fish can be any firm filet (or a grilled vegetable such as eggplant); the crust can be made from virtually any grain or nut. I’ve chosen to make the crust gluten-free by substituting bread crumbs with rice chips (Lundberg makes a bag that has a hint of lime that goes especially well with fish). It’s crunchy and flavorful. The salsa of course is always a changing melody of seasonal fruits and vegetables. Create your own version. You’ll never tire of this one.
Serves 4
4 filets of wild salmon
4 cups of salsa
1 cup of topping for crust
Salt and pepper to taste
• Place fish on a baking pan (sprayed with a cooking spray)
• Season with salt and pepper and a drizzle of olive oil
• Cover the top completely with the topping
Bake, covered, in a 350 degree oven for approximately 15 minutes (depending on the thickness of the fish) or until the fish turns opaque with a pink (uncooked) line in the middle. This will assure that the fish is not overcooked. Remember, everything continues to cook even when it’s removed from the heat.
Serve on individual plates over the salsa.
Crust
½ bag of Lundberg rice chips (or 1 cup of bread crumbs, corn flakes, pine nuts, etc. or combination of nuts and grains)
1 sprig fresh flat leaf parsley (stems removed) – optional
A drizzle of extra virgin olive oil (enough to just moisten the crust)
Place all ingredients in a food processor and pulse to a course grind
Salsa
1 cup of grape tomatoes (sliced vertically in half)
1 mango
1 orange
2 kiwi
1 red onion
1 green pepper
1 cup seedless grapes (sliced in half, vertically)
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 tablespoon chopped fresh parsley or cilantro
Except where otherwise noted, cut all the fruits and vegetables into a small dice. Place into a mixing bowl, season, add parsley and oil, toss and add to a platter or individual plates. Top with the fish and serve.
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