Ella's favourite salmon dish at the moment... it's so quick!
BBQ Crusted Salmon
Seafood / Nut Free / Dairy Free
Keto Fitness Club
Ella here. This recipe was originally a "throw it together" dish using up some leftover Megga... but it was too good not to share!
Macros will vary, as this dish depends on the size of the salmon fillet and the type of low carb / keto breadcrumbs used.
Salmon Fillets (I used 2 x 130g fillets, with skin on)
1 Egg (there may be some leftover - save the rest for an omelette or scrambled egg!)
BBQ Blend, to taste. I used around 7g for the 60g breadcrumbs. You could also use any other combination of spices you wish :)
Like the macros, exact quantities will vary depending on the size of the salmon fillets and your preference for the spice.
Preheat the Ninja Grill / oven grill to around 220c (High function on the Ninja Grill).
Toast your bread of choice for a couple of minutes and set aside to cool.
Crack the egg into a dish large enough to fit the salmon fillets and whisk it.
In a small food processor, blitz the toasted bread for a couple of seconds to form breadcrumbs.
In a second dish large enough to fit the salmon fillets in, add the breadcrumbs and BBQ blend. Mix together.
Place a salmon fillet into the egg and coat on all sides. Lift the salmon fillet out and allow any excess egg to drain back into the dish.
Place the salmon fillet into the breadcrumb & spice mix and coat on all sides. Press the breadcrumbs into the salmon to help them stick.
Repeat for the second salmon fillet.
Place the salmon in the grill and cook for around 15 minutes, until cooked. The salmon should be firm on all sides and a temperature probe placed in the thickest part of the fillet should read at least 58c.
Enjoy! The breadcrumbs should be nice and crispy :)