After a long day, sometimes you just don’t feel like cooking.
To avoid reaching for an unhealthy option, I find that having a supply of crumbed salmon in the freezer is a great meal with minimal prepartion.
Prep Time: 15 mins
Serves 8
Ingredients:
- 1.6 kg fresh Salmon (ocean caught if possible)
- 2 large Eggs
- 1 cup Psyllium Husks
Method
- Lay salmon on chopping board and ensure all the bones are removed
- Slice lengthways along the centre of the fillet, and then slice lengthways again, so as you have 4 long peices.
- Cut each of the 4 strips of fish into 4 pieces.
- Beat eggs in a bowl and have psyllium husks on a plate.
- Dip a piece of fish into egg mixture, allow to drain a little then roll in psyllium husk, before placing on a wire rack
- Continue to dip each piece into egg then psyllium husk
- When all coated, place wire rack with fish into freezer for 30 mins.
- After 30 mins, remove from freezer and wrap each fillet in cling film, and return to freezer.
Cooking:
- When required, preheat oven to 200 deg C
- Remove fish from cling film and place on greased or lined baking tray
- Bake for 20 mins, turning after 10 mins
- Enjoy
Nutrition (approx calculations per 200 gm serving)
Calories: 526 cal | Net Carbs: 0 g | Protein: 51 g | Fat: 33 g
Image shown with psyllium and parmesan coated zucchini fries