Dip strips of chicken or pieces of fish in egg and then sprinkle some dukkah on a plate. Press the chosen meat into the dukkah to coat, you can also use a little almond flour or coconut flour to dilute the dukkah a little.
Cook in batches in a little coconut or olive oil.
Serve with salad and kumara chips.
Salmon is one of my 4 year olds favourite foods, and this is a quick way to satisfy his hunger and ours. Getting the salmon pre-diced, means grilling the salmon only takes about 5-7 minutes, and also means no bones!
What I used:
- 1 package of diced fresh salmon
- mixed salad greens
- 1/2 a ripe avocado
- 1/4 red capsicum, finely sliced
- 1/4 yellow capsicum, finely sliced
- cherry tomatoes, chopped
- cucumber, chopped
- 1 spring onion, finely sliced
- avocado oil
- salt and pepper
Pre-heat a grill to 180 degrees celcius. Place some tinfoil on a baking tray, brush with a little olive oil. Sprinkle some salt on the salmon, place on the baking tray and cook 5-7 minutes, allow to rest 5 minutes before serving.
While the salmon is cooking, place the salad greens in a serving bowl, drizzle with a little olive oil and a small sprinkle of salt and toss. Add the capsicum, cherry tomatoes, cucumber, avocado and spring onions. Top with the grilled salmon.
These were fabulous! I made a non-paleo batch for Matty and he loved them so I came up with these.
What I used:
- 1 small yellow courgette, grated
- 1/2 carrot grated
- 1 whole spring onion, chopped
- 1 clove garlic, finely sliced
- 2 tbs fresh flat leaf parsley
- 1-2 tbs lemon juice (depends on how tart you like them, I used 2 tbs)
- 1 egg
- 1-2 tbs coconut flour
- 1/2 small can tinned salmon, drained
- 1 medium kumara mashed
- pinch of salt
In a small bowl, whisk the egg and then add to the cooled kumara mash (if mashing from scratch) with a pinch of salt and put to the side. In a medium sized bowl, mix courgette, carrot, spring onion, parsley and lemon juice. Next add the salmon, and mix it through so the salmon is well dispersed. Add the egg and kumara mix to the salmon mixture and then add the coconut flour.
Heat a heavy based fry pan for 2 mins at a medium heat. Brush with a little olive or coconut oil, and add spoonfuls of the mixture, flattening once in the pan. Cook until brown on each side of the salmon cakes. Serve with salad and avocado – also great to eat cold, so double the mixture and keep some for lunch the next day!