- 200 g salmon fillet
- 2 tablespoon mayonnaise 30 ml
- ¼ Cup ground almond or almond meal 63 ml
Preheat the oven to 180 degrees celsius (360 F)
De-bone the salmon fillet and remove skin.
Cut the salmon into bite-sized chunks
Place the salmon pieces into a bowl and add the mayonnaise. Roll the salmon pieces around in the mayo until they are well coated
Place the ground almond or almond meal in a second bowl, roll the salmon pieces in the ground almond so they are completely coated
Place the bites on a baking paper lined tray
Bake at 180 degrees Celsius for 10 minutes. The nuggets eill be browing on the side sitting on the baking paper. Use tongs to turn the bites over and bake for a further 5 minutes, allow to cool a little, as the coating stays on better when they have cooled a little, serve
- Use your favourite mayonnaise, if you are making this for a young child take a quick look at the sodium content of the mayo you typically buy most are ok, particularly as you only use a small amount. If you would prefer to make your own mayonnaise check out my 60 second mayonnaise recipe.
- I like serving these with steamed edamame beans, rice and other green veggies, but you can serve them however you like
- Don't panic too much about the measurements for the mayo and ground almond, you just want to make sure the salmon bites are well coated
- Adding a good dollop of wholegrain mustard to the mayo brings a great flavour to this recipe, I prefer it but my kids like it sans mustard!
- Salmon: This recipe will work with any firm fish or skinless boneless chicken.
- Mayonnaise: This recipe will work with any mayonnaise including vegan/egg free mayo.
Serving: 6nuggets | Calories: 316kcal | Carbohydrates: 3g | Protein: 23g | Fat: 24g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 133mg | Potassium: 493mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Calcium: 43mg | Iron: 1mg
Check out mykidslickthebowl.com for more!