Salmon Fish Finger Rolls with Homemade Salsa and SaladDownload
Begin by preparing the salsa. Combine the MAGGI Rich & Rustic, onion, tomatoes, cucumber, pepper, coriander, vegetable oil, lime juice and chilli pepper in a large bowl and leave to stand for at least 10 minutes before serving
Dip the salmon in the egg to coat then press firmly into the MAGGI Lemon & Herb Crunchy Bake breadcrumb mix until all sides are well coated.
Place the breaded salmon portions on a preheated, parchment-lined baking tray and bake for 10-15 minutes in an oven preheated to 200°C (fan 180°C), or until the salmon reaches a minimum core temperature of 75˚C.
Slice the rolls in half, spread the bottom slice with the light mayo and add the finely sliced lettuce. Place the salmon in each roll and top with salsa to make fish finger rolls.
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