Wild Alaska salmon goujons coated in zesty, seeded breadcrumbs with fennel coleslaw:
Recipe of the day is this somewhat healthy and easy to prepare Wild Alaska salmon goujons coated in zesty, seeded breadcrumbs with fennel coleslaw. Fish, Alaska salmon in particular is super healthy and nutritious, and will make an excellent dinner.
Recipe makes six (6) salmon fingers.
250g skinless Alaska sockeye salmon,sliced into 2x10cm lengths
Plain flour, to coat
2 eggs, beaten
Salt and black pepper
70g dry breadcrumbs
20g pumpkin seeds
20g sunflower seeds
20g sesame seeds
Finely grated zest of 1 lemon
2 tsp chilli flakes
1 tsp paprika
1 tbsp walnut oil
1 tsp wholegrain mustard
1 tsp white wine vinegar
Zest and juice of 1 lemon
1 fennel bulb, grated or finely sliced
1 handful coriander, chopped
- Preheat the oven to 190oC
- Mix together all the ingredients for the breadcrumbs and pour onto a large plate.
- Season the salmon fingers with both salt and pepper before coating in flour.
- Dip the flour-coated salmon into beaten egg and then coat in breadcrumbs. Place onto an oiled baking sheet.
- Cook in the oven for 8-9 minutes, turning half way, until the fingers are golden brown.
- Meanwhile, mix together all the ingredients for the fennel coleslaw and season to taste.
- Remove the goujons from the oven and serve with plenty of fennel coleslaw.
Cook’s tip: Spray the fish fingers with spray oil before placing in the oven to give an even crunchier, golden coating