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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.
Course:
Main Dish
Cuisine:
American
Author:
Chef Maria Cummins
Ingredients
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
Instructions
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.
For Quinoa
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,