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Paleo Salmon Sticks

IMG_0621This is an easy dish to do and it goes great with cau­li­flower rice.  You can toss the salmon into the egg mix­ture a day ahead, how­ever it will taste just fine if it has only mar­i­nated for 15 minutes.

Serv­ing: 4

Ingre­di­ents:

  • 1 kg Salmon Fillet
  • 225 g (8 oz) Plan­tain Chips
  • 2 Eggs (free range)
  • 2 tbsp Ghee
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Water

Instruc­tions:

  1. Pre­heat oven to 375 degrees F.
  2. Remove bones from salmon and remove skin (optional)
  3. Por­tion salmon into 1 1/2″ steaks.
  4. In a food proces­sor, pulse plan­tains until pea size, then trans­fer to a large ziplock bag (or bowl).
  5. In a large bowl whisk ghee into the eggs.
  6. add salt & pep­per to the eggs.  If coat­ing looks too thick, add a lit­tle of the water to thin.
  7. Care­fully, toss salmon into egg coating.
  8. Mix steaks into plan­tain chips, ensur­ing all pieces get a coating.
  9. Space evenly on a large bak­ing sheet.  Cook for 10–12 min­utes or until salmon will flake at touch.
  10. Serve with Paleo rice.

This dish works great for get­ting my lit­tle girls to eat salmon.  They love this fish stick and eat more than their share!  How­ever, if you’re in the mood for a Paleo Chicken Fin­ger, you can eas­ily sub­sti­tute salmon for ‘Free-Range’ Chicken breast.  The remain­ing plan­tain coat­ing can be used for my Plan­tain Kale Chips.

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