Healthy Breaded Salmon Fingers Recipe
Prep Time
Cooking Mode
1.5 L (6 cups) cup Corn Flakes-style cereal, crushed
10 mL (2 tsp.) tsp paprika
5 mL (1 tsp.) tsp coriander
5 mL (1 tsp.) tsp mustard powder
450 g (1 lb.) lb salmon ou trout fillet cut in small 6 cm X 2 cm fingers (2½ in. x ¾ in.)
125 mL (½ cup) cup flour
3 eggs, beaten
1 sweet potato, finely julienned
1 white potato, finely julienned
1 carrot, finely julienned
10 mL (2 tsp.) tsp olive oil
10 mL (2 tsp.) tsp dried parsley, savory, chives and/or basil (choose 2)
To taste salt and pepper
60 mL (¼ cup) cup light mayonnaise
60 mL (¼ cup) cup plain yogurt
60 mL (¼ cup) cup Compliments Relish
15 mL (1 tbsp.) tbsp lemon juice
To taste salt and pepper
60 mL (¼ cup) cup light mayonnaise
30 mL (2 tbsp.) tbsp Compliments Prepared Mustard
45 mL (3 tbsp.) tbsp Compliments Honey
1.5 L (6 cups) cup Corn Flakes-style cereal, crushed
10 mL (2 tsp.) tsp paprika
5 mL (1 tsp.) tsp coriander
5 mL (1 tsp.) tsp mustard powder
450 g (1 lb.) lb salmon ou trout fillet cut in small 6 cm X 2 cm fingers (2½ in. x ¾ in.)
125 mL (½ cup) cup flour
3 eggs, beaten
1 sweet potato, finely julienned
1 white potato, finely julienned
1 carrot, finely julienned
10 mL (2 tsp.) tsp olive oil
10 mL (2 tsp.) tsp dried parsley, savory, chives and/or basil (choose 2)
To taste salt and pepper
60 mL (¼ cup) cup light mayonnaise
60 mL (¼ cup) cup plain yogurt
60 mL (¼ cup) cup Compliments Relish
15 mL (1 tbsp.) tbsp lemon juice
To taste salt and pepper
60 mL (¼ cup) cup light mayonnaise
30 mL (2 tbsp.) tbsp Compliments Prepared Mustard
45 mL (3 tbsp.) tbsp Compliments Honey
Directions
1Preheat the oven to 230°C (450°F).
2Blanch the julienned vegetables for 2 minutes in a large saucepan of boiling water. Drain well and dry with paper towel.
3Place julienned vegetables in a large bowl. Add the oil, the two chosen herbs, and salt and pepper to taste. Mix well.
4Spread out the vegetables on a baking sheet lined with parchment paper.
5Bake julienned vegetables for 15 minutes. After 15 minutes, transfer all the vegetables to one side of the baking sheet (the other half will be used for cooking the salmon fingers).
6Combine cereal and spices in a bowl.
7Dip the salmon fingers in the flour, the egg, and then and cereal crumbs. Set aside.
8Place the salmon fingers on the emptied half of the baking sheet beside the vegetables. Continue cooking for 15 more minutes.
9For both sauces, mix all the ingredients together. Set aside.
10Mix the vegetables together with the oil and spices and spread them on the baking sheet
11Crush the cereal in a resealable plastic bag using a rolling pin
12Prepare the coating ingredients for the salmon fingers
13Measure and mix together all the ingredients for the sauce
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Personal Note