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Salmon goujons with buttered potatoes
Salmon goujons with buttered potatoes
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Elevate classic fish sticks with crispy cornflake-crusted salmon, pan-seared to perfection.
Ingredients:
  • 2 (450g total) skinless boneless salmon fillets
  • 187.50 ml cornflakes
  • 250.00 ml panko breadcrumbs
  • 62.50 ml plain flour
  • 400g chat potatoes
  • 25g butter, chopped
  • 40.00 ml chopped fresh chives
  • 57.50 gm vegetable oil
  • 2 gem lettuces, leaves separated
  • 1 Lebanese cucumber, thinly sliced
  • 1 small avocado, sliced
  • 65.63 gm lime juice
  • 18.20 gm extra virgin olive oil
  • 123.75 gm aioli
  • 20.00 ml finely chopped fresh coriander leaves
Instructions:
  • Prepare a baking tray by lining it with baking paper. Cut the salmon fillets in half crossways, then slice each half lengthways into 3 pieces.
  • 1. In a bowl, gently crush the cornflakes with your hands and combine with breadcrumbs. 2. Spread flour on a plate and whisk eggs in a shallow bowl. 3. Coat one piece of salmon in flour, then dip in the egg, and finally coat with the cornflake breadcrumb mixture by pressing gently. 4. Place the coated salmon on a prepared tray. 5. Repeat the process with the remaining salmon pieces using the flour, egg, and breadcrumb mixture.
  • 1. In a large saucepan, add the potatoes and cover them with cold water. 2. Bring the saucepan to a boil over medium-high heat and let the potatoes boil for 10 to 12 minutes until they are tender. 3. Drain the potatoes and transfer them to a bowl. 4. Add the butter and chives to the bowl and toss until the butter has melted and coated the potatoes. 5. Season with salt and pepper, then cover to keep warm.
  • Heat vegetable oil in a large non-stick frying pan over medium-high heat. Sear salmon in 2 batches for 2 minutes on each side until golden. Drain on a paper towel-lined plate.
  • In a serving bowl, combine lettuce, cucumber, and avocado. Whisk together 2 tablespoons lime juice and olive oil in a small bowl; season with salt and pepper. Drizzle the dressing over the salad and gently toss to combine. In another small bowl, mix together aioli, coriander, and the remaining lime juice until smooth. Serve the salmon with the salad, potatoes, and aioli.

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