Salmon Bites

Conventional, deep-fried fish nuggets are tasty! However, frying takes away most of the nutritional benefits that fish would provide and makes them obsolete. With this recipe, you can have your fish bites and eat them too!

These tasty little balls of baked fishy goodness lift your omega-3 fatty acids, B vitamins, choline, potassium, and selenium without any health detriments.

To add to this already nutrient-dense meal, parsley, ginger, and red onion provide substantial amounts of iron, calcium, folate, magnesium, sulphur, vitamins A, C, and K. Most of all, they add flavour!

Macros 

One serve (5 pieces) provides 310 calories, 29 g protein, 21 g fat, 1 g of net carbs and P:E = 1.3.

Micros  

The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  

Ingredients 

SERVES 4

  • 550 g skinless and boneless salmon filet, cut into 2 cm cubes
  • 2 tbsp fresh ginger, grated or chopped pickled ginger
  • 1/2 small red onion, diced
  • 10 g parsley, finely chopped
  • 2 tsp tamari
  • 2 tsp sesame oil
  • Salt and pepper
  • Sriracha sauce to serve

Directions 

  • Prepare a baking tray with baking paper and place chopped salmon on it.  Place the tray in the freezer for 20 minutes, so it is cold but not frozen.
  • When salmon is ready, put it in your blender in batches and chop, so it resembles mince but do not over blend, so it goes all mushy like a paste.
  • In another bowl, mix the salmon with all the other ingredients.
  • Spoon the mixture back on to the baking paper in 20 even-sized balls. I keep them small, so they stay together.  Put in the fridge for 1 hour or overnight.
  • When you are ready to cook them, heat grill (broiler) to 200°C/390°F and place the balls on a baking tray.
  • Grill (broil) for 10 minutes turning every 2 minutes, so all sides are golden.
  • Serve with a crisp green salad and sriracha sauce or as nibbles with toothpicks.

Suitable for 

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