12–16-ounce salmon filet
½ tsp garlic salt
½ tsp pepper
2 tsp olive oil
½ cup green onion sliced thin.
½ cup red pepper diced.
1 cup pork rind breadcrumbs or 1 packet protein chips breadcrumbs (jalapeno recommended)
2 large eggs lightly beaten.
2 tbsp. whole food mayo
2 tsp soy seasoning
1 garlic glove minced.
¼ cup fresh parsley minced.
1 tbsp. fresh dill chopped – or 1tsp dried.
¼ tsp salt
½ tsp pepper
1 tsp paprika
Preheat oven to 400 – 425.
Pat dry salmon and place on parchment lined baking sheet, sprinkle with garlic salt and pepper.
Bake uncovered for 10 to 15 minutes; thinner filet will cook faster. Remove from oven and cover with foil and let salmon rest and cool for 15 minutes.
In a skillet add 2 tsp olive oil, onion and red pepper, sauté until soft and golden, remove from heat.
In a large bowl flake in the cool salmon, sautéed onion and pepper, choice of breadcrumbs, mayo, eggs, soy seasoning, minced garlic, salt, pepper, paprika, dill, and parsley.
Stir well to combine, and shape into bites about 1.5 inches wide and 1/ inch thick.
In a nonstick skillet cook salmon bites over medium heat, 3 to 4 minutes per side.
*Meal Systems* Use protein chips for breadcrumbs
* Keto lifestyle and maintenance*Use pork rind breadcrumbs or sub in your choice.
* Maintenance may choose to fry in additional oil or butter of choice.
* I divide the recipe into 4 servings calculate ounces of salmon used and add 3 ounces for the egg protein, divide by 4 and record ¼ packet of protein chips per serving if using.