Once upon a time my son Ted, who is now 10 loved salmon. It was one of his favourite meals. When he was very little Ted would ask me what was for dinner and if I said salmon he would normally jump for joy. Nowadays Ted is no longer a fan of any type of fish. Unless it’s covered in breadcrumbs or batter.
Recently I have discovered that disguising food in almond flour helps Ted to gobble it all up. It worked with Basa bites the other day so I decide to try it with salmon. Ted wasn’t sure at first but then ate quite a lot of this dish. I taking that as a thumbs up. We loved this dish and we hope you will too.
Are you a parent and if so, what’s your favourite way to disguise food your kids aren’t keen on. Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Bowls x 3
- Colander
- Tablespoon
- Teaspoon
- Baking tray
- Saucepan
- Stirring spoon
Ingredients
- Salmon
- Rice or plain flour x 4 tbsp
- Eggs x 1 large
- Almond flour x 10 tbsp
- Leek
- Courgette x 1
- Green pepper x 1
- Quinoa x 300g
- Chicken stock or bone broth x 600mls
- Tamari x 1 tbsp
- Apple cider vinegar x 1 tbsp
- Dried mixed herbs
- Spinach x 2 handfuls
- Olive oil x 1
- Salt and pepper to taste
Method
- Preheat the oven to 200°C or gas mark 5.
- Prepare the rice or plain flour, almond four and egg in the bowls.
- Dip the salmon into the flour, then into the egg and then in the almond flour.
- Repeat this process for the rest of the salmon fillets.
- Set these to one side.
- If necessary oil the baking tray and put the salmon into the tray.
- Place the tray in the oven and bake for around 15 minutes.
- Wash the quinoa through twice in a sieve and set aside.
- Peel and slice the onion and set aside.
- Peel the courgette and then cut into small pieces.
- Cut the top from the pepper and remove the stalk and core.
- Slice then dice the flesh of the pepper into small pieces.
- Put the saucepan on the hob and add oil to the base.
- When the pan is hot, add in the leek and fry until they become soft.
- Now add in the grated courgette and fry these for a few minutes.
- Next add in the pepper and fry for a further few minutes or until everything starts to soften.
- Add in the quinoa and fry for another minute.
- Sprinkle over the dried mixed herbs and stir in for another minute.
- Then pour over the bone broth or chicken stock, tamari and apple cider vinegar.
- Pour enough stock to cover the quinoa and then about 2 centimetres above that.
- Turn the heat back up and bring all the ingredients to the boil.
- Add in salt and pepper to your tastes.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Once all the liquid has disappeared from the pan it’s cooked so remove from the heat.
- Next add in the spinach and stir in until it wilts down.
- When the salmon flakes away easily from itself with a fork it’s cooked.
- Remove from the oven.
- Then serve with the quinoa and enjoy.
Breaded Salmon with Warm Quinoa Salad was a tasty meal that we all enjoyed. It was an easy dish to prepare and cook. It would make a delicious leftover lunch the next day too. The salmon can be be in advance of the meal and stored in the fridge. The quinoa could also be made in advance and frozen too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 