Fish and seafood are so good for us. Oily fish are the key seafood to get children to eat because of the high Omega 3 and DHA content. Critical for their brains and for a myriad of health reasons oily fish should be on every school menu.
Our advice? Finger shaped food. Always a winner.
Our lovely friend Jo from Modern Food Stories has saved the day with this simple salmon fish stick recipe. They're super simple to make and packed full of Omega 3. Why not give them a go?
Serves 3-4
Ingredients
Salmon sticks:
- 400g of fresh salmon
- 60g of ground almonds
- 1 clove of garlic, crushed or a good pinch of garlic powder
- Zest of 1 small lemon
- 1 teaspoon of paprika
- Good pinch of salt
- 1 tablespoon of fresh parsley, finely chopped
- 2 medium eggs (whisked)
Beetroot avocado dip:
- 500g of raw beetroot, peeled and diced into chunks
- 1 large avocado, skin and stone removed
- 2 tablespoons of extra virgin olive oil
- Pinch of salt
- 30 mint leaves
- 3/4 - 1 teaspoon of apple cider vinegar
- Juice of 1/2 lemon
Method
Salmon fish sticks:
- Preheat the oven to 200C (fan assisted).
- Prepare a baking tray and line it with a sheet of greaseproof paper.
- Wash and remove the skin from the salmon and slice into sticks about 4cm x 2cm.
- To make the crumb, mix the ground almonds, lemon zest, paprika, salt, parsley and crushed garlic in a bowl.
- In a separate bowl, crack open the eggs and whisk with a fork.
- Dip each of the salmon fish sticks in the egg mix, shake off any excess egg and dip into the almond crumb until there’s a light dusting over the whole of the fish stick.
- Place the sticks onto your prepared baking tray. Repeat until all the fish sticks are coated. Add an extra sprinkling of ground almonds on top before baking.
- Roast in the oven for 15 minutes until golden.
Beetroot avocado cream:
- Peel the beetroot.
- Chop the beetroot into chunks. Place on a sheet of greaseproof paper on a baking tray.
- Toss with 1 tablespoon of olive oil and a pinch of salt.
- Roast in the oven for 40 minutes until soft.
- When the beetroots are cooked, place in a large bowl along with 1 tablespoon of extra virgin olive oil, mint leaves, avocado, salt, apple cider vinegar and lemon.
- Blitz using a hand blender, or food processor equivalent, until smooth.
- Serve the fish sticks with sweet potato wedges and a good dollop of the delicious minty beetroot avocado cream.
Photos by Modern Food Stories.
Looking for a simple and nutritious breakfast idea? Click here for Jo's delicious blueberry smoothie bowl recipe.
