Salmon Nuggets

Thu, 17 January 2019

Ingredients

• 2 salmon darnes
• 2 tablespoons rapeseed oil
• 1 medium onion finely diced
• 2 cloves garlic finely chopped
• Small bunch fresh coriander leaves
• Juice 1 lime
• 1 egg beaten
• 1 cup wholegrain breadcrumbs

Coating

• 100g plain flour
• 1 egg
• 2 cups wholegrain breadcrumbs
• 125ml natural yogurt
• juice 1/2 lime
• 10 coriander leaves finely chopped

INSTRUCTIONS

1. Pre-heat oven to 180ºC.
2. Place the salmon darnes onto a baking tray lined with parchment paper and bake for 15 minutes until they turn a light pink through.
3. Meanwhile, heat the rapeseed oil in a frying pan over a medium heat, and gently cook the onion and garlic until they turn translucent.
4. Finely chop the spinach leaves and coriander, then add to the pan along with the lime juice. Stir for about 15 seconds then remove from the heat and add to a mixing bowl.
5. Remove the fish from the oven, then using a fork flake to remove from the skin. Check well for bones then add to a bowl along with the egg and breadcrumbs. Use a spoon to mix well until fully combined.
6. To make the nuggets, form each one, then dip into flour, then egg and finally coat with breadcrumbs. Place the nuggets on a baking tray lined with parchment paper.
7. Drizzle over a little rapeseed oil then bake for 15 minutes until golden brown.
8. To make the sauce, add the yogurt, lime juice and chopped coriander to a small bowl and stir well.
9. Serve the nuggets with a dollop of sauce and a small wedge of lime.