Almond Crusted Salmon Bites with Hot & Sour Sauce
2 Tassal Tasmanian salmon portions, skin off
½ cup flour
2 Tbsp lemon & pepper seasoning
2 eggs, beaten
1 ½ cups fresh bread crumbs
150g raw almonds, finely chopped
¾ cup sweet chilli sauce
½ cup pink pickled ginger, shredded
1 cup mirin vinegar
½ cup lime juice
Shredded rind of 2 limes
Pre-heat oven to 190˚C. Cut Tassal salmon portions into bite sized pieces. Toss the salmon in combined flour & lemon & pepper seasoning. Dip the pieces into the beaten egg and roll each piece in the combined almonds & bread crumbs. Place the crumbed salmon bites onto a lined oven tray and bake in the pre-heated oven for 12 minutes. Combine the sweet chilli sauce, pickled ginger, mirin vinegar, lime juice and rind into a small saucepan and simmer for 5 minutes.
To Serve: Drizzle hot bites with a little hot & sour sauce. Serve the remainder of the sauce in a small dipping bowl.