Grilled Salmon or Tofu with Sun-dried Tomatoes, Fresh Basil and Breadcrumbs

Yes. I still eat fish. No red meat, pork or chicken, though. I'm allergic to soy, but if you want to make this AWESOME dish vegan, you can use tofu instead. Some people get heartburn from salmon, so if you're sensitive, use white fish instead. This makes enough for two people. 

• 1-2 salmon filets (or 1-2 thick slices of plain, extra firm tofu)
• 1-2 slices of gluten-free bread, crumbled into tiny pieces
• A generous handful of sun-dried tomatoes (the ones that come in a jar with pure olive oil), chopped 
• 5-6 fresh basil leaves, chopped
• 1-2 small buds of garlic, minced (optional)
• extra virgin olive oil
• sea salt (or regular salt or tamari sauce)
• coarse ground black pepper
• tin foil (for oven use)

1. Get your grill going, or heat the oven to 400°F.

2. Put the breadcrumbs in a bowl with the sun-dried tomatoes, basil and garlic, and add a little olive oil + a pinch of salt and pepper. Mix it up.

3. Pat down the fish or tofu with some olive oil, then salt and pepper. Do it on both sides.

4. Spread the breadcrumb/tomato/basil mix generously on both sides of the fish or tofu.

5. Grab some tin foil and wrap each piece of salmon/tofu up into its own package. 

6. Place on top of the grill, or at the top of the oven and roast the packages for about 20 minutes. Open carefully (it's hot!) to check that the fish is cooked thoroughly.

7. Serve with rice and a nice green salad.