These crispy, crunchy macadamia crusted salmon items are the proper little weekend entertainers. And as an added bonus they’re filled with wholesome fat and loads of fibre too.
Components
- ¼ cup macadamia nuts
- ¾ cup wholemeal breadcrumbs
- 1 tbs grated lime zest
- 1 egg, frivolously overwhelmed
- 400g salmon fillet, pores and skin eliminated, lower into 2-3cm cubes
- 1 tbs Bioglan Natural Coconut Oil
To serve
- 1 cos lettuce, separated into small cups
- 1 small bag pre-made kale slaw
- 1 tub tzatziki (or hummus), non-obligatory
Methodology
Step 1.
Grind the macadamias to crumbs in a spice grinder or meals processor, then mix with breadcrumbs and lime zest.
Step 2.
Dip salmon items within the overwhelmed egg, then switch to the breadcrumb bowl and canopy with the breadcrumb combination, patting gently to assist the crumbs stick.
Step 3.
Warmth coconut oil in a frying or griddle pan over medium warmth; cook dinner the salmon items on all sides till frivolously golden and cooked to your liking.
Step 4.
High every lettuce cup with kale slaw, a dollop of tzatziki or hummus and a chunk of salmon.
Serves 4
