Crispy Salmon & Quinoa Fish Fingers
Fish minced with quinoa, veggies and panko bread crumbs. It can be pan fried or baked.
Chef Maria Cummins
rinsed and drained
Old Bay Seasoning
fresh black pepper
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,
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