Baked Crusted Salmon Fillets

(tastes better than my picture looks, I think)

1 cup rice cereal "pockets", such as Rice Chex

1/3 cup brown rice flour or gluten free baking mix (use more or less, depending on how crunchy you want your crust)

1-1/2 teaspoons dried dill weed

1/2 teaspoon salt

1/4 ground black pepper

3 tablespoons olive oil

4 salmon fillets, boneless and skinless

• Preheat oven to 450 degrees F.
• Combine cereal, flour, dill weed, salt, and pepper in food processor or blender and grind until coarse.
• On flat dry surface lay out wax paper. Pour crumb mixture on to wax paper.
• Coat shallow baking dish with oil.
• Dip salmon into oil in dish, covering all sides.
• Roll salmon in crumb mixture.
• Place coated salmon in baking dish then flip over so that both sides are covered in oil.
• Bake uncovered for 10-15 minutes or until fish flakes easily with fork.

Serves 4

Recipe inspired by Salmon with Matzo Crust from Better Homes and Gardens Magazine.