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.

Source: Midwest Living

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Recipe Summary

chill:
30 mins
prep:
20 mins
cook:
6 mins
total:
56 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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gluten free

Nutrition Facts

328 calories; fat 15g; cholesterol 94mg; saturated fat 2g; carbohydrates 14g; mono fat 6g; poly fat 5g; insoluble fiber 3g; sugars 9g; protein 36g; vitamin a 1648.3IU; vitamin c 26.8mg; thiamin 0.5mg; riboflavin 0.7mg; niacin equivalents 14.5mg; vitamin b6 1.6mg; folate 74.9mcg; vitamin b12 5.4mcg; sodium 391mg; potassium 1375mg; calcium 52mg; iron 2.1mg.
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