Ingredients
1 cup wholemeal breadcrumbs
1 lemon
zest of
salt
a little
1 egg
lightly beaten
2 fillets salmon
about 200g each
canola oil spray
1 ripe avocado
½ cup cooked corn kernels
1/2 red capsicum
roughly chopped
¼ cup cherry tomatoes
halved
1 lemon
juice of
1 splash olive oil
Equipment
- 1 oven
- 1 biscuit tray
- 1 baking paper
- 1 shallow bowl
- 1 bowl
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced) and line a biscuit tray with baking paper.
- To make the crumb mix, combine the breadcrumbs with the lemon zest and salt and place in a shallow bowl.
- Slice the salmon fillets into ‘fingers’ and dip these first in the beaten egg and then in the crumb mixture, turning so each side is well coated.
- Place on the prepared baking tray and once all the fish is crumbed, lightly spray with canola oil and place in the oven for about 10 minutes.
- Meanwhile to make the guacamole, crush the avocado into a bowl and mix with remaining ingredients.
- Season to taste.
Notes
Tip
You could add some chilli flakes and coriander to the guacamole but kids aren’t generally fond of either so you might leave these on the side.
Variation
You could add herbs to the crumb mix and even swap the fish for chicken strips.
