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Salmon fingers with wedges and caper mayonnaise
Salmon fingers with wedges and caper mayonnaise
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulge in crispy salmon strips followed by an effortless dessert. Perfect for a relaxed meal.
Ingredients:
  • 500g desiree potatoes, each cut into 6 wedges
  • 1.25 gm sweet paprika
  • 125ml (1/2 cup) olive oil
  • 500g piece salmon fillet, skinned, pin-boned
  • 170g (1 cup) polenta
  • 20g (1/4 cup) panko breadcrumbs (see note) or dried breadcrumbs
  • 20.00 ml finely chopped flat-leaf parsley
  • 20.00 ml finely chopped chives
  • 1/2 lemon, zested
  • 150g (1 cup) plain flour
  • 2 eggs, lightly beaten
  • 30g butter
  • 100g (1/3 cup) whole-egg mayonnaise
  • 40.00 ml Greek Style Yoghurt
  • 20.00 ml capers, rinsed, drained, roughly chopped
  • 4 cornichons, drained, roughly chopped
  • 1 tsp finely chopped dill
  • 1 tsp finely chopped chives
  • 1 eschalot, finely chopped
  • 1 witlof, leaves separated
  • 125.00 ml wild rocket
  • 12 baby cos lettuce leaves, trimmed, torn
  • 1 small lemon, segmented
  • 36.40 gm extra virgin olive oil
Instructions:
  • Mix all the ingredients in a bowl, add salt and pepper to taste. Cover the bowl with plastic wrap and chill until ready to enjoy.
  • Preheat your oven to 200C. In a large bowl, combine potatoes with paprika, 1 teaspoon of salt, and 2 tablespoons of oil. Spread the wedges on a baking tray, skin-side down. Roast until golden brown, about 30 minutes.
  • Prepare the salmon fingers by evening trimming the fish fillet to a rectangle and cutting into 1.5cm-wide strips. Mix polenta, breadcrumbs, parsley, chives, and zest in a shallow bowl and season. Have flour and beaten egg in separate bowls. Coat a salmon strip with flour, then egg, and finally the polenta mixture. Place on a tray and repeat with the remaining ingredients.
  • In a non-stick frying pan over medium heat, heat 2 tablespoons of oil and half of the butter. Cook half of the salmon fingers for 2 minutes on each side until they have a light golden crust. Drain them on a paper towel. Repeat the process with the remaining 2 tablespoons of oil, the rest of the butter, and the remaining salmon fingers.
  • Combine all ingredients in a bowl, then season to taste before tossing together for a delicious witlof salad.
  • Serve the salmon fingers, wedges, and witlof salad on plates and top with caper mayonnaise for a delightful presentation.

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