Salsa Stuffed Salmon
Ingredients
- 4 None tomatoes, finely chopped ⓘ
- 1 None small red onion, peeled and finely chopped
- 1-2 None garlic cloves, peeled and finely chopped ⓘ
- 1 None small red chili, seeded and chopped ⓘ
- None None juice of 1 lime ⓘ
- 2 tbsp olive oil ⓘ
- 4 tbsp fresh chopped cilantro ⓘ
- 2 (1 lb) thick salmon fillets, skinned ⓘ
- 1 None medium egg, beaten ⓘ
- 1 cup dried breadcrumbs ⓘ
- None None oil for shallow frying ⓘ
- None None sauteed spinach and lemon wedges to serve ⓘ
Instructions
- To make the salsa, mix the tomatoes, onion, garlic, chili, lime juice, olive oil and cilantro together and season. Place one salmon fillet on a board, spread half of the salsa over the salmon and top with the second fillet. Press down.
- Place the egg and breadcrumbs in separate large, flat, shallow dishes. Cut salmon in half then carefully coat all over in egg then breadcrumbs. Cut into 8 (11/4 inch) thick pieces.
- Heat oil for shallow frying in a large pan and cook salmon for 15 minutes, carefully turning halfway through cooking, until crisp, golden and cooked through. Serve hot with remaining salsa, spinach and lemon wedges.
Nutrition & Diet Analysis (per serving)
880
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).