The super-tasty topping can be made in advance, making this dish a real ‘no brainer’ when you’re tight for time. I think it works particularly well with a delectably-pretty pink Alaskan salmon fillet but the great thing about this recipe is that other fish fillets, a succulent chicken breast and/or a 'meaty' slice of tofu all benefit from the same treatment! Be experimental and play around with the ingredients dependent on what’s in the fridge.

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