Crumbed salmon with fried vegetables

Crumbed salmon with fried vegetables is a flavourful, satisfying dish that’s perfect for diabetics. Rich in protein, omega-3, vitamins, minerals and antioxidants, it can help delight your taste buds and control your blood glucose level.

Ingredients

For grilled salmon:

• Salmon fillet, 200g
• 1 lemon, sliced
• 1 egg
• Bread crumbs, ½ cup
• Garlic paste, 1 tsp
• Black pepper, 1 tsp
• Salt, 1 tsp
• Olive oil for cooking, 1 tbsp

For roasted vegetables:

• 1 capsicum (50g), chopped
• 1 potato (160g), chopped
• Mushrooms, 100g
• Vinegar, 1 tsp
• Black pepper, 1 tsp
• Salt, 1 tsp
• Olive oil for cooking, 1 tbsp

Method

1. Heat oil in a pan on a low-medium heat. Add the chopped capsicum, potatoes, mushrooms, vinegar, black pepper and salt, sautéing for 4-5 minutes.
2. Season the outside of the salmon fillet with the garlic paste, salt, black pepper and a squeeze of lemon juice from the lemon slice.
3. In a bowl, whisk the egg to combine the yolk and egg white, then dip the seasoned salmon into it.
4. Remove the salmon from the egg and coat with bread crumbs (you can do this easily by placing the bread crumbs in a plate or bowl and gently rolling the salmon over them).
5. Preheat the grill on medium heat, then place the crumbed salmon fillet on it and cook for 4-5 minutes.
6. Serve the crumbed salmon along with the fried vegetables.

Storage: Crumbed salmon with fried vegetables is best served fresh. However, the salmon can be kept in the refrigerator for 1 day (the fried vegetables should be prepared fresh).

Nutritional information

Per serving:

Calories - 700kcal

Fat - 27g

Carbohydrate - 42g

Protein - 90g

Sodium - 330mg

Sugar - 10g

Fibre - 13g