Gluten-Free, Keto-Friendly

We’re flipping the traditional idea of a chicken nugget on its head by using salmon instead. Coated in almond meal instead of breadcrumbs, we’ve made this nostalgic dish gluten-free! Serve as an appetizer at a dinner party or as a dinner for your kids, this dish is sure to delight all age groups! 

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 5

Ingredients:

• 1 pound of salmon
• 1 cup almond flour (½ flour, ½ coat) 
• ½ cup grated parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 eggs

Preparation: 

1. Cube salmon into 1-inch cubes. Pat dry. Set aside.
2. Crack eggs into a clean bowl and whisk.
3. Combine ½ cup almond flour with parmesan cheese, garlic powder, salt, and pepper in a separate bowl.
4. Coat salmon pieces in almond flour. Dredge the pieces in the egg mixture, and finally, coat the pieces in the parmesan crumb mixture.
5. Place coated nuggets on a lined baking sheet. Bake at 400°F for 16-20 minutes. Flip nuggets halfway.
6. Remove from oven and serve with your favorite dipping sauce.

https://www.youtube.com/watch?v=tC2cpes29LQ

Nutrition Info:

1 serving (4 oz) 

Calories: 290 

Carbohydrates: 5 g

Protein: 25 g

Fat: 19 g

Sat fat: 3.8 g

Sugar: 1 g

Added sugar: 0 g

Fiber: 2.4 g