Thursday, May 24, 2012

Salmon goujons

Just in case someone is wondering what on Earth goujons are, let me tell you, it is not something complicated. Goujons is just a posh word for breaded strips of chicken or fish. Not quite fish fingers, but something along the lines.
Lately, I've developed an appetite about salmon and I'm always on the lookout for new ways of preparing it. I mean come on, how many ways you can bake or grill it, eh? No, frying is out of question, I tried once and decided not to do that ever again. Salmon is oily enough as it is.

So, I won't drag you around the corners of my mind and the thoughts around, but I will give you the recipe.


To serve 2 persons

2 boneless, skineless salmon fillets (about 6cm wide) 
Some plain floor for coating
1 egg, beaten
Salt and freshly ground black pepper
zest of 1/2 lemon
2 generous handfuls of dry breadcrumbs
1 small handful of sesame seeds
1 small handful of pumpkin seeds
1 small handful of sunflower seeds
Some olive oil for greasing the dish


Preheat the oven to 200ÂșC
Set up a breading station by putting the flour on a shallow plate, then the beaten egg and the breadcrum mixture closest to the cooker.
Grease a baking dish with some olive oil.
Mix the breadcrumbs with the 3 kinds of seeds in a large dish and set aside.
Pat dry the salmon with a kitchen tissue, season with salt, pepper and lemon zest and cut 3 strips out of each fillet.
Roll the salmon strips into the flour, shake off excess. Then, dip into the beaten egg and at the end into the breadcrumb mixture. Place onto the baking dish and then continue with the rest of the strips.
Bake for 9-10 minutes, turning half way, until golden and crispy.

If you wish to add some more color, use 1 tsp of paprika into the bread mixture.
I used 'Panko' breadcrumbs that put the crunch in crunchy :)

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