Good Lifestyle

Have convenientSnacks of good for you On site is a healthy diet. Such a snack is the bagcarded salmon-a crispy, crisp and dehydrated version of salmon meat that is high in fat and protein. The trick to make incredible dry fish taste is, of course, the exhaustion. We use things like soy sauce, lemon juice, sugar and spices to make this most compelling version of Jerky you have ever tried.

In addition, making your own bagcadé salmon could not be easier! As long as you have a dehydrator or, in our case, an aerial fryer, you can make this healthy snack with all kinds of meat and vegetables.

When shopping for salmon, look for a wild and sustainable salmon of Alaska. It is responsible for some of the highest levels ofHEALTHY OMEGA 3 Fats: DHA and EPA, which are exclusively found in crustaceans and fish. Eating Omega 3 was also not to better forge cerebral function, cognition and memory, and haveSeafood Just once a week is enough to reduce the risk of death by coronary heart disease. Talk about Smart Snacking!

Here is our ease of salmon salmon with pepper pepper in an aerial fryer:

Gives 10 servings

Ingredients

1 3/4 LB Salmon Fillet Wild Alaska, Skin on, OS Removed
1/2 cup of weak soy soy sauce sauce
1 tablespoon of lemon juice
1 tablespoon brown sugar
2 c. Fully mixed pepper tea
1 C. Lemon zest tea
1/2 c. Liquid smoke tea
1/2 c. Celery Seed Tea
1/2 c. Onion powder tea
1/2 c. Garlic powder tea
1/4 c. TSP SEL Kosher

How to do it

1. Freeze salmon for 1 hour.
2. In the meantime, in a large bowl, combining soy sauce, lemon juice, sugar, pepper pepper, lemon zest, liquid smoke, celery seeds, onion powders and garlic and salt.
3. Remove the freezer salmon and cut it into thin strips (about 1/2 inch), then place it in the marinade. Cover and marinate for 1 to 3 hours in the refrigerator.
4. Remove the tapes and place on a plate, tapping dry with a paper towel.
5. Set the air fryer to 180 ° F (or the lowest available temperature) and place the salmon bands in the fryer basket in a single layer. Fry for about 3 hours, returning halfway. Salmon is made when dried throughout, but slightly soft.
6. Store in a cold dry place in a sealed container.

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