Salmon Fish Finger Rolls with Homemade Salsa and Salad
- 0:25 TIME
- 10 portions
For the salsa
1 red onion (150g), finely diced
400g MAGGI® Rich & Rustic Tomato Sauce
100g cucumber, finely diced
½ yellow bell pepper, finely diced
½ red bell pepper, finely diced
50g coriander, chopped
10ml vegetable oil
1 small chilli pepper, deseeded and finely chopped
1 lime, juice squeezed
For the salmon
1 large egg, beaten
10 portions skinless and boneless salmon fillets (around 80g each)
100g MAGGI® Lemon & Herb Crunchy Bake
150g lettuce, finely sliced
10 tsp light mayonnaise
10 small rolls, wholemeal
Prep: 10 minutes. Cook: 15 minutes.
- Begin by preparing the salsa. Combine the MAGGI Rich & Rustic, onion, tomatoes, cucumber, pepper, coriander, vegetable oil, lime juice and chilli pepper in a large bowl and leave to stand for at least 10 minutes before serving.
- Dip the salmon in the egg to coat then press firmly into the MAGGI Lemon & Herb Crunchy Bake breadcrumb mix until all sides are well coated.
- Place the breaded salmon portions on a preheated, parchment-lined baking tray and bake for 10-15 minutes in an oven preheated to 200°C (fan 180°C), or until the salmon reaches a minimum core temperature of 75˚C.
- Slice the rolls in half, spread the bottom slice with the light mayo and add the finely sliced lettuce. Place the salmon in each roll and top with salsa to make fish finger rolls.
Instead of using salmon, try using the MAGGI Lemon & Herb Crunchy Bake on cod, haddock or coley.
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.