Almond Crusted Salmon Strips

by NaturalDeets

 

Wild caught Salmon are full of vitamins and minerals that are beneficial to our health. It is already known for being a great source of Omega 3 oils which help everything from hair and eyes to cardiovascular health. But lately, researches have also been studying the amino acid and protein benefits of wild caught salmon, so we will likely be hearing more about those aspects soon. It is important to choose wild caught when possible, as farmed salmon may not be fed the vital nutrients necessary to produce the health benefits associated with the fish.

One of the downsides to salmon is the possible mercury contamination. Therefore I have read recommendations to eat Salmon and/or Tuna only 1-2 times a week. Our family eats Salmon about once a week because we aren’t huge fans of seafood.

That being said, the kids do not like salmon so I need to find creative ways to get them to eat it! Fortunately they are little so they only need a small amount. One of their favorite Salmon variations are what I call “Salmon Sticks”. My daughter thinks salmon is chicken so she actually eats it! For the kids, I serve it with BBQ sauce, so i’m not sure how much of the salmon they’re actually tasting!

Almond Crusted Salmon Strips:

  • 1 Pound of Wild Caught Salmon
  • 1 Egg beaten and mixed with 1 Tbsp water
  • 1 cup Almond Flour
  • 1/4 cup crushed almonds (optional)
  • 1/4 cup grated parmesan (optional, but highly recommended!)
  • 1 tsp Dried Thyme (add more if using fresh Thyme)
  • 1 tsp salt
  • Pepper to taste

Preaheat the oven to 375 degrees

Start with Salmon filets. I like to buy the Trader Joe frozen salmon since it’s relatively cheap. However the fresh store bought ones do have a flakier texture (which I like better).

Cut the salmon in to long pieces, approximately the size of a chicken strip. In a separate bowl, beat the egg with water

In a separate bowl, mix together the Almond Flour, Crushed Almonds and Parmesan (if using), Thyme, Salt and pepper:

Taking one piece at a time, dip the salmon into the egg and then into the Almond flour mixture. Place the breaded salmon on a cookie sheet lined with parchment paper or a Silicone mat.

Place in the oven for 7-12 minutes, or until the salmon is cooked. We usually serve the salmon on a salad with a Balsamic Vinaigrette

 

 

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