Crispy Baked Salmon Fish Sticks | PALEO, Whole30
Servings: 6
Calories: 139kcal
Ingredients
- 1/2 lb salmon sliced into strips
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 tbsp coconut milk
- drizzle avocado oil
- pinch sea salt
Optional dipping sauce: dairy-free ranch, spicy mayo, or marina sauce
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
- In a medium bowl (large enough to fit the pieces of salmon), combine the almond flour, coconut flour, nutritional yeast, salt, and pepper. In a separate bowl, whisk the egg with coconut milk.
- Dip the pieces of salmon first into the egg, followed by the flour mixture. Press the mixture into the fish to form a coating.
- Place the breaded salmon pieces onto the baking sheet. Drizzle lightly with avocado oil.
- Bake for 12 minutes then broil for an additional 3 minutes to brown the tops.
- Serve hot, sprinkled with additional sea salt and dipped into your favorite sauce.
Notes
- I found that I liked the mix of coconut and almond flour best for this recipe, but you could also substitute just almond flour in place of the coconut.
- Nutritional yeast adds a savory, almost cheesy flavor and is so delicious in this recipe! If you don't have it, you can replace with an additional 1/3 cup of almond flour.
Nutrition
Calories: 139kcal | Carbohydrates: 6g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 237mg | Fiber: 4g | Sugar: 1g | Iron: 1mg