Ingredients
3/4 c. Kinnikinnick Gluten Free Panko Bread Crumbs
1/2 c. finely chopped pistachio nuts
1/2 tsp. ground thyme
3/4 c. whole buttermilk
4 (6 oz.) salmon fillets, about 1-inch thick
Coarse salt & freshly-ground black pepper
Directions
Preheat oven to 450°F. Spray a baking dish with cooking spray. In a pie plate or shallow dish, mix gluten free panko bread crumbs, pistachios and thyme. Pour buttermilk into another shallow dish, and set it next to the panko mixture. Season the salmon fillets with salt and pepper. Dip the non-skin side of the salmon fillets in the buttermilk, then dip the salmon in the panko mixture. Lay the salmon in the baking dish, skin side down. Bake the salmon in the oven, 14-18 minutes or until the salmon flakes easily with a fork. (Serves: 4)
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