Makes 6 Salmon fingers 250g skinless wild Alaska sockeye salmon, sliced into 2x10cm lengths Plain flour, to coat 2 eggs, beaten Salt and black pepper Breadcrumbs: 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 Fennel slaw: 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
1. Preheat the oven to 190oC 2. Mix together all the ingredients for the breadcrumbs and pour onto a large plate 3. Season the salmon fingers with both salt and pepper before coating in flour 4. Dip the flour-coated salmon into beaten egg and then coat in breadcrumbs. Place onto an oiled baking sheet 5. Cook in the oven for 8-9 minutes, turning half way, until the fingers are golden brown 6. Meanwhile, mix together all the ingredients for the fennel coleslaw and season to taste 7. 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 Recipe coutesy of the Alaska Seafood Marketing Institute