Crispy Salmon & Quinoa Fish Fingers
Fish minced with quinoa, veggies and panko bread crumbs. It can be pan fried or baked.
- 1/2 cup quinoa rinsed and drained
- 3/4 lb salmon finely chopped
- 1 Tbsp soy sauce
- 1/2 cup red pepper diced
- 2 eggs
- lemon Zest
- 1 garlic clove minced
- 1 tsp ginger minced
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp Kosher salt
- 1/2 tsp fresh black pepper
- 3/4 cup Panko bread crumbs reserve some for the final drizzle
For Fish Fingers
Place sliced salmon and bell pepper, green onions, ginger, garlic, old bay and lemon into a food processor.
Pulse 2-3 times until mixture is coarsely chopped. You can chop it with a knife if you want it a little less minced.
Remove mixture and place in a medium bowl.
Add Kosher salt, pepper and egg and mix with a spoon until well incorporated.
Shape salmon mixture into 12, small fish fingers.
Drizzle with the bread crumbs.
Heat an electric skillet to medium-high.
Cook patties for 3-4 minutes on each side until completely cooked through.
In a saucepan, bring 2/3 cup of water to the boil over high heat.
Stir in the quinoa; reduce heat to simmer, and cover the pan.
Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes.
Fluff with a fork, leave the pan uncovered and allow to cool.
NOTE: you can also bake the fish fingers for 16-18 minutes at 350 degrees,