Salsa Stuffed Salmon
12 ingredients
3 steps
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
Directions
-
1To 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.
-
2Place 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.
-
3Heat 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.
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