Fish fingers are a comfort food classic for sure, but those found in supermarkets all to often made with poor quality fish or with preservatives in the coating. Fish sticks are super easy to make at home and a great one for all you busy mums who need a healthy dinner recipe for your kids. I’ve been wanting to make a Paleo fish finger alternative for a while and it wouldn’t be me if I didn’t bring you something different so today it’s salmon fish sticks.
Made with the most beautiful cut from the pinkest salmon and baked in a grain free lemon and parsley almond crumb. Packing in the nutrients and healthy omega3 essential fatty acids with these family favourites… because guys I don’t eat a diet of just cake and smoothies! These fish sticks are low carb, Paleo, Keto and Whole30 friendly.
Tell me, are you trying to beautify your social media? What are the foods you struggle with most to make look pretty? AIP and allergy friendly cooking can be a challenge to make look Instagram sexy but I love a good challenge so hit me with it. Jot them down in the comments below and i’ll do my best to help you with some food styling pointers.
I made this salmon fish sticks recipe for Bare Biology. I take their fish oil every day. It’s one of the supplements that’s been instrumental to my healing. Why? It contains the highest concentration of EPA (anti-inflmammatory) that i’ve found. It tastes delicious as well, no fishy aftertaste. Just a hint of Sicilian lemon. Enjoy. Jo x
Sweet Potato Wedges
- 2 medium sweet potatoes (420g)
- 1 tablespoon of extra virgin olive oil
- Good pinch of salt and cracked black pepper
- 1 teaspoon of paprika
Minty Beetroot Avocado Dip
- 500g of beetroot, peeled and diced into chunks
- 1 large avocado, skin and stone removed
- 2 tablespoons of extra virgin olive oil
- Pinch of salt
- 30 mint leaves
- 3/4 – 1 teaspoon of apple cider vinegar
- Juice of 1/2 lemon
Paleo salmon fish fingers
- 400g of fresh salmon
- 60g of ground almonds
- 1 clove of garlic, crushed or a good pinch of garlic powder
- Zest of 1 small lemon
- 1 teaspoon of paprika
- Good pinch of salt
- 1 tablespoons of fresh parsley, finely chopped
- 2 medium eggs (whisked)
- Drizzle of extra virgin olive oil
- Squeeze of lemon juice
- 1 tablespoon of fresh parsley, finely chopped
Preheat the oven to 200C (fan assisted.)
Peel the sweet potatoes and beetroot.
Chop the beetroot into chunks. Place on a sheet of greaseproof paper on a baking tray. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 40 minutes until soft.
Next, slice the sweet potatoes into wedges. Place on a sheet of greaseproof paper on a baking tray and toss with 1 tablespoon of olive oil, paprika, salt and pepper until fully coated. Roast in the oven for 35 – 40 minutes. Turn after about 20 minutes for even cooking.
Meanwhile prepare the salmon fillets. Prepare a baking tray by lining it with a sheet of greaseproof paper. Wash and pat dry using kitchen towel your salmon. Remove the skin and slice into sticks about 4cm x 2cm.
In a bowl mix the ground almonds, lemon zest, paprika, salt, parsley and crushed garlic.
Take a clean bowl, crack open the eggs and whisk with a fork.
Dip each of the salmon fish sticks in the egg mix, shake off any excess egg and dip into the almond crumb. Ensure a light dusting over the whole fish stick. Place on your prepared baking tray. Repeat until all the fish stick as coated. Add an extra sprinkling of ground almonds on top before baking.
Roast in the oven for 15 minutes until golden. Option to flash fry for a crispier crumb.
When the beetroots are cooked, place in a large bowl along with 1 tablespoon of extra virgin olive oil, mint leaves, avocado, salt, apple cider vinegar and lemon. Blitz using a hand blender, or food processor equivalent, until smooth.
Drizzle a touch of extra virgin olive oil and lemon juice over the salmon fish sticks and serve with the sweet potato wedges and a good dollop of delicious minty beetroot avocado cream.
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