Baked salmon rolls with salsa

    These fish sandwiches are a clever and inventive way of ensuring children get their recommended allowance of oily fish. Textures and flavours that resonate with all children.

    NestléProfessional

    1 person made this

    Ingredients
    Serves: 10 

    • For the salsa
    • 400g MAGGI® Rich & Rustic Tomato Sauce
    • 1 red onion, finely diced
    • ½ tomato, finely diced
    • 100g cucumber, finely diced
    • ½ yellow pepper, finely diced
    • 50g coriander, chopped
    • 2 teaspoons vegetable oil
    • 1 lime, juice squeezed
    • 1 small chilli pepper, deseeded and finely chopped
    • For the rolls
    • 10 (80g) skinless and boneless salmon fillets
    • 1 large egg, beaten
    • 100g MAGGI® ® Lemon & Herb Crunchy Bake
    • 10 small wholemeal rolls
    • 150g lettuce, finely sliced
    • 10 teaspoons light mayonnaise

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 C / 180 C fan / Gas 6.
    2. For the salsa, combine the Rich & Rustic, onion, tomato, cucumber, pepper, coriander, vegetable oil, lime juice and chilli pepper in a large bowl and leave to stand for at least 10 minutes.
    3. 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.
    4. Place the breaded salmon portions on a preheated, parchment-lined baking tray until the salmon reaches a minimum core temperature of 75˚C, about 10 to 15 minutes.
    5. Slice the rolls in half, spread the bottom slice with the mayo and add the finely sliced lettuce. Place the salmon in each roll and top with salsa to make fish finger rolls.

    Tip

    Instead of using salmon, try cod, haddock or coley.

    See it on my blog

    Check out more Nestlé Professional recipes here

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