Quinoa coated salmon fingers

Quinoa coated salmon fingers

Try something different - why not swap the fish fingers for salmon fingers and your chips for sweet potato fries? Even the ketchup has a spicy twist

Final Quinoa coated salmon fingers with sweet potato chips and spicy ketchup


  • 350g salmon fillet
  • 3 sweet potatoes
  • 1/2tsp Mexican chilli seasoning
  • 50g quinoa
  • 40 desiccated coconut
  • 15g corn flour
  • 80g ketchup
  • 1 lime
  • 300g green beans
  • 5g harissa paste
  • Sunflower oil
  • Salt
  • Pepper
  • Sugar


Step 1

1. Prepare fries: Preheat oven to 220°C (fan). Line a baking tray with parchment and drizzle with 1tsp of oil. Wash, cut the ends off the sweet potato, and slice into 1.5cm thick fries. Toss in the corn flour; lay out on the baking sheet in a single layer. Fill a kettle with water, boil.

Step 2

2. Cook fries: Mix the Mexican seasoning with 1tbsp of oil, drizzle over the fries and place in the oven. Cook for 15mins before flipping and cooking for a further 7-12mins or until crispy.

Step 3

3. Prepare quinoa: Meanwhile, place the quinoa in twice as much hot water, bring to a boil, reduce the heat and simmer for 7-12mins. Drain the quinoa, and mix with the desiccated coconut. Wash, then zest the lime, add 1-2tsp zest to the quinoa as well as salt and pepper.

Step 4

4. Coat fish fingers: Rinse, dry and cut the salmon into 8 long strips, press the salmon into the quinoa mixture and coat all sides. Heat a tbsp of oil in a large frying pan over a medium heat. Fry the salmon fingers until golden and crispy on all sides, about 6mins.

Step 5

5. Cook beans: Meanwhile, wash, trim and halve the beans. Add to a small saucepan, cover with the just boiled water and, cook for 3-5mins. Drain the beans and return to the pan. Add the remaining lime zest, 1tsp of oil, a pinch of sugar, salt and pepper and keep warm.

Step 6

6. Mix ketchup and serve: Mix the harissa paste with the ketchup, cut the lime into wedges. Divide the fish fingers and sweet potato fries between the plates with the beans. Serve with the spicy ketchup and a wedge of lime to squeeze over the beans and salmon.

Recipe by Chef Kate at Marley Spoon. Photography by Alex Freundorfer.


Related Articles

How to have a healthy vegetarian pregnancy
Eating & Exercise
How to have a healthy vegetarian pregnancy
How to have a healthy vegetarian pregnancy How to be a veggie during pregnancy...
Too much fish during pregnancy linked to obesity
Eating & Exercise
Too much fish during pregnancy linked to obesity
Too much fish during pregnancy linked to obesity Overdoing it on the fish...
Fish gratin (Fiskgratäng)
Recipes & Food
Fish gratin (Fiskgratäng)
Fish gratin (Fiskgratäng) Comfort food, Scandinavian style. Often served as a...
Cheesy veggie enchiladas
Recipes & Food
Cheesy veggie enchiladas
Cheesy veggie enchiladas Full of fresh corn, beans and hot spices, and topped...


50 Best Things for Baby: Part One

Want to know the top tips, tricks and facts to help your baby thrive?

Enjoy 20% off at Bambini & Me

Happy babies – and their mothers – love the super-soft natural fabrics from Bambini & Me
precious-moments-sophie-ellis-bextorCelebrity mums & dads

Precious Moments: Sophie Ellis-Bextor

The singer tells us what it’s like being mum to her brood of boys

WIN a Milton Sterilising Starter Kit

Keep your home germ-free and enter our competition for your chance to WIN a complete sterilising starter kit from Milton.

Win a Naturalmat Organic Bedding Set

Enter our competition for your chance to win a Toddler Bedding Set worth £150

Get an exclusive 20% off at The Bonnie Mob

The Bonnie Mob is a British brand of colourful, durable and fun kidswear, from newborn to seven