wheat-free, dairy-free, gluten-free option

This recipe works well with chicken, turkey or any firm white fish too.

Serves 4

450g skinless and boneless salmon fillets

80g gluten-free or regular oatcakes – crumbled up

60g dessicated coconut

2 eggs, beaten

40g rice flour

Dip of your choice; guacamole, houmous or a mix of avocado and mayonnaise

Slice the salmon into thick strips.  Mix together the crumbled oatcakes, coconut and rice flour.  Dip the salmon in the beaten egg then coat thoroughly in the dry mixture.  Grill until cooked through.  Serve with dips and vegetable crudites.