Oven-Baked Chum Salmon Cutlets
Chum salmon provides complete protein, selenium, and omega-3 fats, while psyllium helps hold moisture without bread or crumbs. Baking keeps the dish lighter than pan-frying.
Place chum salmon mince (1000 g) in a bowl. Grate or mince onion (150 g) and garlic (20 g), then add them to the fish with table salt, pepper blend, and dried parsley (1 g).
Add psyllium (12 g), mix the mince thoroughly, and let it stand for 10 minutes so the fibers absorb moisture. The mixture should become firmer and easier to shape.
Shape the cutlets and place them on a parchment-lined tray. Bake at 200°C for about 25 minutes, drizzle with olive oil (30 g), and bake for 10 minutes more, until the cutlets are fully set inside and lightly browned on top.
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