Diet: Gluten Free, Nut Free, Pescatarian, Soy Free
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Description

 

This recipe is mouth-watering good, we felt like we were dining at a fine dining restaurant when serving this protein packed dish out with our crunchy kale parmesan salad, tenderstem broccoli and sweet potato mash and chives.

Ingredients

• 4 salmon fillets
• 1 tsp Dijon mustard

Feta Filling

• 80g feta
• 2 handfuls of kale (chopped)
• 2 tbsp chopped dill
• Zest of 1 lemon
• ½ tsp garlic powder
• Pinch of salt / garlic salt and pepper

Crust

• 1 ½ slices of gluten-free sourdough bread (option to use regular sourdough if your not gluten-free)
• 1 tsp paprika
• ½ tsp garlic powder
• Juice of half a lemon
• 1 tbsp dill
• 1 tbsp olive oil
• Pinch of salt or garlic sea salt

Method

1. In a small frying pan heat up some olive oil and sauté the kale for 5 minutes until soft.
2. Transfer the kale to a bowl and add the rest of the feta filling ingredients. Give it a good mix, breaking up the feta pieces so the ingredients form a creamy filling.
3. Preheat the oven to 185 degrees.
4. Place all four salmon fillets on a chopping board and flip on a side. Using a sharp knife, make a slice in each fillet length ways (ensuring not to cut through the other side) to create a side pocket for the filling.
5. Spoon the feta filling into each of the salmon pockets and then turn the fillets the correct way up (skin-side down) onto a baking parchment lined tray.
6. Brush the top of each salmon fillet with a thin layer of Dijon mustard.
7. Place the crust ingredients together in a small blender and blend together until it forms a crumb like texture.
8. Spoon the crust mix on top of each of the salmon fillets, patting down to help it stick to the Dijon mustard.
9. Place the fillets in the over for 15 – 20 minutes before serving with your favourite sides.