177kcal
4g
8g
2g
1g
8g
14g
480mg
- 500g / 17.6 oz large Sweet potato
- 1 tbsp Cornstarch
- 1 tsp Salt
- 2 tbsp Canola oil
- 40g / 1.4 oz Almonds
- 1 tsp mild Paprika powder
- 250g / 8.8 oz Salmon fillet
- 1 tbsp Canola oil
1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Peel and cut the sweet potato into 1 cm thick sticks. Place in a bowl with cornstarch, cover, and shake until evenly coated. Mix thoroughly with salt, oil, and paprika powder.
3. Spread sweet potato sticks on the baking sheet and bake for 20-25 minutes, turning occasionally to prevent burning.
4. Finely grind half of the almonds in a blender, coarsely crush the rest. Mix all almonds with paprika powder. Coat salmon fillet with almond mixture, pressing well.
5. Heat oil in a pan and fry the salmon sticks for 3-4 minutes, turning occasionally.
6. Serve sweet potatoes with salmon sticks on plates and optionally with homemade tomato ketchup.
40% of RDI
109% of RDI
8% of RDI
140% of RDI
140% of RDI
109% of RDI
12% of RDI
The cornstarch draws out moisture from the sweet potato sticks, making them extra crispy. Starch is typically made from potatoes or corn and is generally gluten-free, though traces of gluten might be present due to production processes. Look for gluten-free on labels if necessary.
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