Crushed brown rice cereal is the secret to this extra-crispy fish topping seasoned with pine nuts, garlic and parsley.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup finely crushed brown rice cereal
- 1/4 cup pine nuts, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons dry vermouth or vegetable broth
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- One 2 1/2-pound side of salmon, with skin on
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Stir together the cereal crumbs, pine nuts, garlic, parsley, oil, vermouth, crushed red pepper and 1 teaspoon salt in a small bowl.
- Place the salmon, skin-side down, on the prepared baking sheet. Sprinkle generously with salt and black pepper and cover completely with the cereal crumb mixture. Bake until cooked through, about 20 minutes. Serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 487 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 40 g |
| Cholesterol | 104 mg |
| Sodium | 490 mg |