Lupin was something I wasn’t familiar with. Which isn’t surprising, since it’s only recently been introduced in grocery stores. But pay attention, because it’s bound to be named the new “super food”. There’s so many amazing benefits to using lupin, that it’s surprising we haven’t been on this bandwagon earlier.
Some of its nutritional value includes:
- very high in protein
- high in fibre
- low in G.I.
While I’ve used it in a seafood dish here, I’ve also been using lupin in vegetarian meals. If you like my vegetarian sister, you may find it hard getting enough protein in daily. By adding lupin to your breakfast cereal or making a lupin dip (like hummus but way lower in fats), it’s an easier way to make sure you’re reaching your daily nutrition needs. Lupin is available in several forms, but here we’ve used the lupin flake.
- 4 x 85-100g/3-4oz salmon fillets, skin off
- ⅓ cup lupin flakes
- 1 tbsp finely chopped parsley
- 1 tsp onion powder
- 1 tsp garlic powder (or 1 fresh garlic clove, minced)
- ground pepper
- lemon juice
- Preheat oven to 180C.
- In a bowl, stir together the lupin flakes, parsley, onion powder, garlic powder and ground pepper.
- Rinse your salmon fillets, squeeze lemon all over, then roll in the lupin mixture until completely coated.
- Place in a baking paper lined baking pan. Cover with aluminium foil and place in the oven for 10 minutes.
- Remove the foil and let the rest of the salmon bake for another 5 minutes(10 minutes if thicker pieces).