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What a great way to have your kids eating salmon and quinoa, pronounced (“keen-wah”). If you haven’t tried quinoa yet, here are a few reasons why you should incorporate it in most of our meals. Quinoa is naturally gluten-free and loaded vitamins ans minerals. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids. Quinoa also has a high protein to carbohydrate ratio when compared to other grain products.
When preparing this dish you have 2 options, you can pan fry it or bake it. Both ways will be a hit for kids and adults! Enjoy!
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Crispy Salmon & Quinoa Fish Fingers
Fish minced with quinoa, veggies and panko bread crumbs. It can be pan fried or baked.
Crispy Salmon & Quinoa Fish Fingers
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For Fish Fingers
  1. Place sliced salmon and bell pepper, green onions, ginger, garlic, old bay and lemon into a food processor.
  2. Pulse 2-3 times until mixture is coarsely chopped. You can chop it with a knife if you want it a little less minced.
  3. Remove mixture and place in a medium bowl.
  4. Add Kosher salt, pepper and egg and mix with a spoon until well incorporated.
  5. Shape salmon mixture into 12, small fish fingers.
  6. Drizzle with the bread crumbs.
  7. Heat an electric skillet to medium-high.
  8. Cook patties for 3-4 minutes on each side until completely cooked through.
For Quinoa
  1. In a saucepan, bring 2/3 cup of water to the boil over high heat.
  2. Stir in the quinoa; reduce heat to simmer, and cover the pan.
  3. Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes.
  4. Fluff with a fork, leave the pan uncovered and allow to cool.
  5. NOTE: you can also bake the fish fingers for 16-18 minutes at 350 degrees,
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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