Salmon Fishfingers

 

Fishfingers; they’re more than just the staple freezer item. They’re a timeless, comforting classic that make for an easy Friday night supper, sometimes sandwiched between two thick slices of bread and slathered in ketchup, or eaten with salty chips and mushy peas. White fish is usually used for a fishfinger recipe, and whilst I love white fish, my favourite is salmon, so I thought I’d give this a go. If you prefer, you can use white fish, such as haddock or cod, in this recipe. The ‘crumb’ coating is gluten-free and based on more nutritious ingredients than the traditional white breadcrumb coating. I’ve kept it simple but tasty by serving it with roasted vegetables and potatoes.

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Serves 4

Ingredients: 

For the fishfingers:

 

500g salmon fillet

40g oatmeal

60g ground almonds

1tsp garlic granules

1tsp dried oregano

1/2tsp smoked paprika

Pinch of black pepper and of sea salt

1 egg, beaten in a shallow bowl

2tbsp coconut oil, ghee or olive oil

 

For the roasted vegetables:

 

1 white potato, chopped

1 sweet potato, chopped

1 courgette, chopped

1 red pepper, chopped

2 onions, peeled and quartered

4 garlic cloves, peeled and left whole

Black pepper and salt, to season

Dried oregano, to season

 

 

  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Add the potatoes and sweet potatoes to an oven dish. Drizzle with 1tbsp of the oil and season with salt and black pepper. Bake for 50 minutes.
  • Whilst the vegetables are cooking, mix the ground almonds, oatmeal, garlic granules, oregano, smoked paprika, black pepper and sea salt in a shallow bowl.
  • When the potatoes have 30 minutes left, add the remaining vegetables to the potato in the dish, season with salt, black pepper and oregano, and return to the oven.
  • Peel the skin off the salmon fillet and slice into fishfinger-sized slices.
  • Submerse each slice in the egg before rolling it in the dry ‘crumb’ mixture to coat completely.
  • Transfer to the baking tray and put them in the oven when the vegetables have 12 minutes left. Bake the fishfingers for 6 minutes on one side before turning over the fishfingers and baking for a further 6 minutes on the other side.
  • Remove from the oven and serve with the roasted vegetables, and any condiments of your choice – I used Dr Will’s tomato ketchup, which is free from refined sugars, additives and preservatives – and good old English mustard.

 

Enjoy!

 

Lauren x

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