{NOT} Parmesan Crusted Salmon
How do you name a recipe that tastes like parmesan cheese but is actually DAIRY FREE? I’ll just call it cheesy, satisfying, amazing and creamy {NOT} cheese.
I’ve made parmesan crusted fish many times over the years using mayo, parmesan cheese and spices. This recipe is an upgrade! An upgrade in health and flavor!
After deciding to eliminate most dairy I became aware of just how much we were consuming. Cream cheese, sour cream, half & half, cottage cheese, kefir, hard cheese, soft cheese…you get the picture. We loved it. We probably still do but we abstain for the health of it.
A good source of fiber and protein!
WHAT YOU’LL NEED:
- 1 FILLET OF FISH {more or less depending on the size of the fillet}
- 1/4 C. MAYO {we use Chosen}
- 1/4 C. ALMOND MILK YOGURT
- 3 TB ALMOND FLOUR
- 1 TB LEMON JUICE
- 1 TSP ONION POWDER
- 1 TSP TJ’s GREEN GODDESS
- 1 TSP SALT
- PEPPER TO TASTE
HOW TO MAKE {NOT} PARMESAN CRUSTED SALMON:
- Prepare the fillet of fish. I like to rinse mine. Then cut into appropriate portions for your family. Place on a sheet pan.
- Season the fillets (or not 😁 I’ve done both and it hasn’t made a huge difference to me. This would be a great place for cayenne or red pepper flakes so that you could control the heat of each fillet).
- Mix all other ingredients together until well incorporated.
- Dollop mixture on each fillet. Spread evenly.
- Bake at 400 for 8-10 min. Broil for about 2 min.
- Sprinkle with parsley if you want to be fancy.
NOTES:
- This topping would work well on any type of fish or chicken!
- Any yogurt should render similar results. Let me know when you try a swap!
- Be creative with the seasoning!!
Enjoy!
Looks delicious!