Salmon sticks with slaw
Nutrition Info.(per serve)
½ packet prepared coleslaw with dressing (we used vitalvegetables vitalbones® slaw)
300g can corn, drained
4 cups baby spinach
2 tablespoons plain flourall purpose flourX
¾ cup panko breadcrumbs
4 x 100g skinless salmon fillets
500g baby new potatoes
1 tablespoon olive oil
lemon wedges, to serve
Total fat 34g
Saturated fat 6g
Dietary fibre 7g
1 In a bowl, place coleslaw, including half of the dressing, and the corn and spinach. Toss to combine.
2 On a plate, place flour. In a shallow bowl, whisk egg and 1 tablespoon water. On another plate, place breadcrumbs. 3 Cut each salmon fillet in half, lengthways, to form smaller fillets. Dip fillet into flour, then egg mixture, then breadcrumbs. Set aside on another plate. Continue to coat remaining salmon fillets.
4 In a microwave-safe dish, place potatoes and 1 tablespoon of water. Cover and cook on high for 6 minutes.
5 Meanwhile, in a large non-stick frying pan, heat oil over medium-high. Cook crumbed salmon, turning once, for 1-2 minutes, or until fillets are golden and just cooked through. Serve salmon with slaw, potatoes and lemon wedges.
Make it gluten free: Use gluten-free flour and breadcrumbs.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.