You don't need gluten-filled breadcrumbs to get a crispy fish fillet. Simply cook in hot oil. Toss fresh cucumber on top for crunch and color.




  • In a medium bowl stir together tomatoes, cucumber, vinegar, sugar, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and chill for at least 30 minutes.

  • Rinse fish; pat dry with paper towels. Measure thickness of fillets. Season fish with remaining salt and pepper. In a large nonstick skillet, cook salmon in hot oil over medium-high heat for 3 to 5 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Serve salmon over the Tomato-Cucumber Salad. If desired, serve with lemon wedges.


Quinoa with goat cheese and black olives Endive salad Watermelon wedges


gluten free

Nutrition Facts

328 calories; 15 g total fat; 94 mg cholesterol; 391 mg sodium. 14 g carbohydrates; 36 g protein;