Salmon Fish Fingers
If you are looking for a great treat for the kids that the adults will love as well, these freezable fish fingers are perfect. They are made with coconut and almonds and served with a light and fresh yoghurt, dill and mint dipping sauce which is very versatile for other dishes. Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "A quick and easy dinner with a tasty coconut and nut flavour. A lovely way to serve salmon." - Kristen
Contains: Dairy / Egg / Nuts
*Variations: Can be made without Dairy
Preparation Time 15 minutes
Cooking Time 10 minutes
Can be frozen
- salmon - 4, fresh skinless fillets
- desiccated coconut - 100g
- almonds - 100g, blanched
- fresh parsley - 40g
- garlic clove - 1, peeled
- plain flour - 1/2 cup (*can use GF)
- egg - 1
- fresh dill - 10g
- fresh mint - 10g
- yoghurt - 100g, Greek (*serve without dipping sauce for DF)
- lemon - 1, juice only
- Preheat the oven to 200C.
- Cut the salmon fillets (4) into fingers on a chopping board. Set aside in a small bowl.
- Put the coconut (100g), almonds (100g), parsley (30g), salt (1/2 tsp) and garlic clove (1) in the bowl. Chop Speed 10 / 2 seconds. Set aside in a small bowl.
- Add flour (1/2 cup) to a bowl and a lightly beaten egg (1) to another.
- Dip each salmon finger in the flour, then the egg and then in the coating and coat all over, pressing down by hand.
- Place on a baking tray lined with baking paper. Bake in the oven for 10 minutes. If you prefer a fried texture, shallow fry in a little oil on a frying pan until cooked through and crispy.
- Meanwhile, clean the bowl. Add in the dill (10g) and mint (10g). Blitz Speed 10 / 2 seconds. Scrape down sides.
- Add the yoghurt (100g) and lemon juice (from 1 lemon). Combine Speed 2.5 / 10 seconds. Transfer into another small bowl and serve with the fish fingers.
• After Step 5 you can freeze the fingers in freezer bags and bake from frozen at 200C for 15 minutes, or fry on the pan.