There’s nothing like fish and chips from your neighbourhood pub, but when you’re trying to keep things tight, it’s not the healthiest option. So when you don’t want to splurge on a greasy meal, this healthy swap hits it out of the park. It delivers tons of amazing flavor, satisfying crunch, plus packs a mean punch of protein and healthy fats. It may not be the pub, but your taste buds and muscles will thank you.
Almond Crusted Salmon with Sweet & Sour Slaw
Prep time 20 minutes • Total time 4.5 hours (including resting time) • Makes 2 servings
• 2 4oz boneless, skinless salmon fillets
• ½ cup ground almonds
• 1 tbsp dried parsley
• Large pinch each salt, pepper and nutmeg
• ¼ cup plain 0% Greek style yogurt
• 2 Tbsp sweet pickles, finely diced
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
Sweet & Sour Slaw
• 2 Tbsp cider vinegar
• 1 Tbsp pure maple syrup
• 1 tsp grainy Dijon mustard
• ¼ tsp each salt, pepper and smoked paprika
• 3 cups kale, stems removed and leaves finely chopped
• 1 cup carrot, grated
• 2 Tbsp each chopped fresh chives and dried cranberries
• 1 Tbsp raw pumpkin seeds (or sunflower seeds)
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1. Prepare sweet and sour slaw in advance. In a small bowl, whisk the first four ingredients for sweet and sour slaw to make the dressing.
2. In a large bowl, toss remaining slaw ingredients in the dressing. Cover and let stand in the fridge for at least 4 hours or overnight.
3. To make the fish, preheat oven to 400ºF. Line a baking sheet with parchment paper. In a shallow bowl, stir together almonds, parsley and spices.
4. Coat each piece of salmon all over with almond mixture and place on the baking sheet. Bake in the center of the oven for 15 minutes.
5. Meanwhile, stir together all tartar sauce ingredients. Cover and refrigerateuntil ready to use.
6. Remove fish from oven. Divide fish between plates and serve with slaw and tartar sauce.
Calories: 631, Fat: 36.5 g, Carbs: 35.5 g, Protein: 42 g, Fiber: 7 g