Looking to add a little crunch to your lunch? Follow-up question: how much crunch would you bread your lunch-munch if a lunch-munch could crunch-crunch? No matter how you answered, if this sounds like something you’d want to add to your fish, chicken, tomatillos, or cauliflower to make a delicious “breaded” version, simply bake our Grain Free Tortillas, crumble into a texture and size of your choosing, and coat!
1 package Siete Grain Free Chickpea Flour Tortillas
4 Salmon Fillets, skinless
1 tbsp Dried Parsley
1 tsp Garlic Powder
½ tsp Sea Salt
¼ cup Flax Meal
1 cup Water
¼ cup Vegan Mayo
3 tbsp Bread & Butter Pickles, minced
1 tbsp Pickled Jalapeños, minced
½ tbsp Dried Dill Weed
½ Lime, juiced
Salt & pepper to taste
Preheat the oven to 350º F. Cut tortillas into fourths and place on a baking sheet. Bake for 15-20 minutes or until completely crisp.
Place in a food processor along with garlic powder, dried parsley, and sea salt.
Combine flax meal with water and let thicken for about 10 minutes. Cut salmon into small 2-inch pieces.
Coat salmon in flax meal mixture and then in tortilla crumbs. Bake for 10-15 minutes or until crisp and salmon is cooked thoroughly.
Combine all ingredients for tartar sauce and serve with baked salmon.
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