Jacqueline Alwill’s guilt-free fish and chips
This recipe has been created for us by Nutritionist, Jacqueline Alwill, of The Brown Paper Bag.
“This recipe is a nutritionally balanced, family friendly version of traditional fish and chips. Made with Almond meal crusted salmon fillets, parsnip chips, pickled red cabbage and a natural yoghurt based tartare sauce” says Jacqueline.Guaranteed NOT to give you that post fish & chip slump!
30 Minutes. Gluten free. Serves 2.
2 x 180g Tasmanian salmon fillets
1/4 cup almond meal
3 sprigs dill
1 large parsnip
1/6 purple cabbage (200g)
2 tablespoon apple cider vinegar
70g natural Greek yoghurt
- Preheat oven to 200ºc.
- Cut the parsnip in half then into thin wedges. Spread evenly on a lined bake tray, drizzle with olive oil and season with salt and pepper. Place in oven for 15 minutes before adding salmon.
- Finely shred the cabbage (use a mandolin if you have one). Place in a bowl and combine with apple cider vinegar, salt and pepper. Set aside.
- Finely chop the dill. Mix the almond meal and half the dill together on a plate and season with salt and pepper. Spray or brush salmon with olive oil then press all sides into the almond meal to coat. Place on the tray with the parsnips skin side down. Cook for 8 – 10 minutes until the parsnips and salmon are perfect.
- While fish is cooking, whisk the yoghurt with the zest of the lemon, remaining dill and season with salt and pepper.
- Plate salmon with cabbage and chips. Finish with a dollop of the tartar sauce and a wedge of lemon.
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