Oaty Salmon Fingers
These crispy oaty salmon fingers served with chunky sweet potato chips and a flavourful tomato sauce make for a delicious and satisfying meal. The combination of the crunchy exterior of the salmon fingers and the soft sweet potatoes, paired with the tangy tomato sauce, creates a wholesome and balanced dish that is sure to please your taste buds. Enjoy this nutritious and easy-to-make recipe for a delightful dinner option.
— Constant Cookbook
Ingredients
- 500g sweet potatoes, scrubbed
- ý tbsp olive oil
- 250g skinless and boneless salmon fillet
- 30g oats
- 400g tin chopped tomatoes
- 1 garlic clove, crushed
Instructions
- Preheat the oven to 200?C, fan 180?C, gas 6. Cut the sweet potatoes into thick, square-cut chips. Toss with the olive oil, place on a roasting tray and bake for 30 minutes or until crisp.
- Meanwhile, cut the salmon into 16 (7cm long) fingers and carefully check for any small bones. Sprinkle the oats onto a plate and roll the salmon fingers in them. Halfway through the cooking of the sweet potatoes, push them to one half of the tray and add the salmon fingers. Continue cooking for the remaining time, along with the potatoes.
- While the salmon cooks, boil the tomatoes and garlic in a saucepan for 15 minutes, until reduced and thickened.
- Serve the oaty salmon fingers with the chips and a spoonful of the tomato sauce. Allow 5 fingers per adult and 3 per child.
Yield
Serves 4
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