- 4 pieces of boneless salmon fillets or about 800g
- 30g almond meal
- Sprinkle of salt
- Sprinkle of pepper
- Lemon Zest of 1/4 a lemon
- Handful of sliced almonds
- 1 egg
- 1 slice of lemon
- Handful of fresh thyme
- Handful of fresh oregano
- 1 teaspoon of olive oil
Salmon is a fantastic source of protein, loaded with healthy fats. It tastes great by itself by here is a way I like to add a little bit of extra flavour. The recipe below only lightly coats the fish, so if you wanted more crumbs, add more almond meal.
Wash the herbs, pull the thyme leaves of the stalk and shred the oregano leaves using your fingers. Break the egg into a bowl and whisk the yol and white together with a folk. Always best to run your hands over the fish to check if any bones were missed at the shop (I found 5!). Heat a grill pan.
- Throw everything except the the oil, egg and fish into a dish and mix together
- Use a brush to brush some of the egg mixture onto both sides of each fillet and coat with the breadcrumbs
- Press down so the crumb sticks and use your hands to smoothen it over the entire fillet
- If you run low on crumb, rub two fillets together
- Add the olive oil to the grill pan and make sure the oil covers as much of the pan as possible
- Place the fillets on the grill on a low heat, and cook for 4-5 minutes a side (less if you like it pinker)
- Squeeze some lemon juice over the fillets to serve and eat with some veggies, oh and don’t throw any residue oil from the pan away, pour it over the fish its all good fats!
Add more almond meal for more crumbs. You can cook the salmon less if you like it pinker. I combined this with some beans for a good source of veggies (check it out here). Add some sweet potato or brown rice (non – paleo) for extra carbs.
I used olive oil because I found last time that the coconut oil sticks on the grill pan and leaves a hard to clean residue. Could be the grill pan I am using but for now will stick with olive oil for the grill pan and coconut oil for the wok