GLUTEN-FREE APRICOT DIJON CRUSTED SALMON RECIPE
The Toasted Oat Apricot Shortbread Soft Granola adds a savory citrus flavor to our gluten-free Apricot Dijon Crusted Salmon recipe. Seasoning or marinading can become dull, so this recipe is the perfect way to mix up how you cook your fish.
Among the many benefits of salmon is its high count of omega-3 fatty acids, which have been credited with several health benefits, including decreasing inflammation & lowering blood pressure.
Always gluten-free, this is a healthy dinner the whole family can enjoy.
- Prep Time8 min
- Cook Time16 min
- Total Time24 min
- 2 4-oz. salmon filets [Double ingredients for 4 filets]
- 1/2 cup The Toasted Oat Apricot Shortbread Soft Granola
- 1 tbsp. juice from canned apricots
- 2 tbsp. whole grain Dijon mustard
- Pinch of sea salt
- Pinch of black pepper, coarse
- 1 tbsp. olive oil
Preheat oven to 350 degrees broil.
In a small bowl, mix apricot juice, Dijon mustard, salt & pepper. Brush mixture on to fillets.
Pour The Toasted Oat Apricot Shortbread soft granola into shallow dish & break up clumps.
To crust the salmon, press fillets onto granola & coat evenly.
Heat oil in a medium pan on medium-high heat.
With the pan covered, sear fillets skin-down for 8-10 minutes, or until the outside of the fish is visibly cooked.
Transfer to baking pan & broil for 5-6 minutes, or until granola has browned.
BAKEHOUSE TIP: Serve with an apricot salad dressed with olive oil & balsamic vinegar.