CRUMBED SALMON AND SWEET POTATO CHIPS
- 2 Tassal Fresh Tassie Salmon Skin-Off portions
- 2 sweet potato, washed
- 1 cup panko breadcrumbs
- 1 Tbsp olive oil
- 1 Tbsp sea salt
- ¼ cup flour
- 1 egg, beaten
- 1 lemon, cut into wedges & cheeks to serve
- Dill, to garnish
- Pre-heat oven to 200°C. Cut sweet potato into chips and place evenly on a lined baking tray.
- Drizzle with olive oil and season with salt. Bake for 30 mins until golden, turning once.
- Whilst sweet potato is cooking, lightly dust the top of the salmon with flour and then brush with egg.
- Place salmon onto a lined baking tray, top with breadcrumbs and press lightly.
- Bake in the oven for 10-12 mins until golden, or to your liking.
- Remove from oven once cooked, serve with lemon and garnish with dill, and enjoy!
The types of fat we eat have been linked to the way we feel for many years and now we know that it is the long chain polyunsaturated fatty acids; DHA and EPA, naturally found in salmon, which studies have shown play a key role in facilitating cellular communication and enhancing brain function. Not only is DHA a major structural component of the brain but Omega-3 fats have also been shown to be involved in the growth of new brain cells. Studies have also shown that individuals who consume oily fish regularly have less cognitive delay as they get older. This means that for a Super Happy, healthy brain, getting the whole family hooked on Omega-3 packed salmon is a no brainer.