The holidays are coming and many of us are already thinking about what to prepare on Christmas Eve. So, to follow the tradition of having a ‘meatless’ dinner on the 24th of December, we recommend a very easy and tasty recipe featuring one of the most popular fish on Christmas tables: Salmon au gratin.
It is such a simple preparation that it is almost a non-recipe, but accompanied by a side dish of vegetables, it is truly worthy of the Christmas table and will win over even the youngest members of the family. Have a look at Ravioli with prawns and cherry tomatoes which could be perfect to complete your dinner.
Salmon au gratin
10.29g carbohydrates per 100g
- 600g salmon in 4 slices
- 100g breadcrumbs**
- Parsley, extra virgin olive oil and salt as needed
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Place the breadcrumbs in a deep dish and mix with chopped parsley, salt and oil to form a sort of paste.
- Place the salmon slices on a baking tray covered with baking paper; cover with the aromatic breadcrumbs and press them down so that they stick well to the fish.
- Place in a static oven preheated to 200°C for about 10 minutes, so that the bread browns slightly.
Now serve and enjoy!
Version with gluten of Salmon au gratin
Replace the gluten-free breadcrumbs with standard breadcrumbs.