Salmon fish fingers, tomato salsa, oven chips and salad

Salmon fish fingers - 90 gm.

Tomato salsa - 50 gm.

Oven chips - 140 gm.

Salad - 80 gm.

Salmon fish fingers, tomato salsa, oven chips and salad Recipe

Salmon fish fingers - This recipe makes 4 portions of about 90 gm.

350 gm. salmon fillet (either fresh, or frozen and thoroughly defrosted) (Buy fish from sustainable sources where possible.)

2 eggs

3 slices of bread, crumbed

Heat the oven to 190°C / 375°F / Gas 5.

Cut the salmon fillet into 12 even-sized strips.

Beat the eggs in a shallow dish to make an egg wash.

Dip the salmon strips in the egg wash and then roll the strips in the breadcrumbs until fully coated.

Place the coated strips on a baking tray and bake in the oven for 15 minutes.

Note: When serving fish, make sure that all bones are removed.

This recipe makes 4 portions of about 50 gm.

100 gm. or 1/2 small (200 gm.) can chopped tomatoes

1/2 medium tomato, diced

1 spring onion, finely chopped

1 teaspoon chopped fresh parsley

1/2 teaspoon sugar

1/2 clove garlic, crushed

1 teaspoon white wine vinegar

2 teaspoons lemon juice

Mix all the ingredients together. Chill before serving.