Ingredients
Equipment
Method
- Preheat your oven to 180 degrees Celsius (360 F).
- De-bone the salmon fillet and remove skin.
- Cut the salmon into bite-sized chunks.
- Place the salmon pieces into a bowl and add the mayonnaise. Roll the salmon pieces around in the mayo until they are well coated.
- Place the ground almond in a second bowl, roll the salmon pieces in the ground almond so they are completely coated.
- Place the bites on a baking paper lined tray.
- Bake at 180 degrees Celsius for 10 minutes, then turn the nuggets and bake for a further 5 minutes.
- Allow to cool slightly before serving.
Notes
- Use your favorite mayonnaise: If you are making this for a young child, take a quick look at the sodium content of the mayo you typically buy; most are ok, particularly as you only use a small amount.
- Serving suggestions: I like serving these with steamed edamame beans, rice, and other green veggies, but you can serve them however you like.
- Don't stress the measurements: Don't panic too much about the measurements for the mayonnaise and ground almond. You just want to make sure the salmon bites are well coated.
- Flavor enhancement: Adding a good dollop of wholegrain mustard to the mayonnaise brings great flavor to this recipe, though my kids prefer it without!
- Versatile recipe: This recipe will work with any firm fish or skinless boneless chicken.
- Mayonnaise options: This recipe will work with any mayonnaise, including vegan/egg-free mayo.