Jacqueline Alwill

Brown Paper Nutrition

Such a thrill seeing my work hit media channels I’ve always dreamt to be on – this week it was with this juicy recipe . This recipe is one of my favourites because let’s be honest who doesn’t love a good fish and chips session! But standard fish and chips, beer battered and deep fried, usually leave you feeling pretty rotten. Mine on the other hand not so much. Almond crusted fish, baked parsnip chips and a quick red cabbage pickle with a yoghurt ‘tartare’… bit of a change to the norm, but in all the good ways.

The quick pickle also works a treat with other finely sliced vegetables you might want to make into a tart pickle crunch situation and with apple cider vinegar in the mix makes a great boost for your digestion too.



Serves 2

2 160-180g Salmon Fillets (boned)

3 (300g) parsnip, washed and cut into 1cm chips

1/8 (150g) red cabbage, shredded

1/2 cup apple cider vinegar

1/4 cup almond meal

1/4 bunch dill, finely chopped

1/4 bunch mint, leaves finely chopped

1/2 cup Greek Yoghurt

1 lemon

Olive Oil

Sea Salt and Pepper

Preheat oven to 200C and line a baking tray with baking paper. Spread the parsnip chips across the tray and drizzle with olive oil. Season with salt.

Place the shredded cabbage in a bowl and cover with the apple cider vinegar. Toss to combine and set aside.

Mix the almond meal and dill together in a small bowl and season with salt and pepper.

Place the salmon onto a lined baking tray and drizzle lightly with olive oil. Next press the almond meal crumb onto the salmon ensuring all sides are covered.

Place the salmon and the parsnip chips into the oven.

Whilst the salmon is cooking prepare the yoghurt by combining the dill, yoghurt and one teaspoon of lemon rind in a small bowl. Whisk together to combine and set aside. Slice the lemon into wedges and set aside.

Remove the fish from the oven after 12-15 minutes and cover with foil. Turn the oven up to 240C and cook the parsnip for a further 5 minutes to crispen.

Once the parsnip is cooked divide the cabbage and parsnip chips between two serving plates and top with the cooked salmon. Serve with lemon wedges and minted yoghurt.