They also mean that these goujons stay breadcrumb (and gluten) free. Enjoy right along with a mango salsa and your favourite steamed greens.
Summary
Prep: 10 minutes
Cooking: 10 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 6 servings
How to make salmon goujons
Salmon goujons are made by dipping small salmon pieces first in a beaten eggs and then in a breadcrumb mix. For these coconut salmon goujons we’ve replaced the breadcrumbs with coconut flakes, and mixed them with some garlic powder for extra flavour.
Coconut salmon goujons with mango salsa
Ingredients
Salmon goujons:
- 2 salmon fillets
- 1 egg, beaten
- ⅔ cup desiccated coconut flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
Mango salsa:
- ¼ ripe mango diced
- 3 inches cucumber diced
- few sprigs fresh coriander leaves
- 1 tablespoon lime juice
- ½ tablespoon honey (babies over 1 year)
Instructions
Coconut salmon goujons:
- Cut the salmon into 1 inch by 2 inch pieces. Set aside.
- In a shallow bowl beat the egg and set next to the salmon pieces.
- In another bowl or plate add the coconut flakes, garlic powder and salt. Mix them well with a fork.
- Add your olive oil to a frying pan and set to a medium heat
- Dip both sides of each salmon piece into the egg wash, then coat in the coconut flakes mixture and place in the pan.
- Cook until golden on one side, then flip them over.
- Coconut crusted salmon goujons are best served straight way. You could pair them with our mango salsa, steamed veggies or coconut rice.
Mango salsa:
- Finely chop the mango and cucumber and place in a bowl.
- Add some chopped coriander leaves.
- Mix the lime juice and honey together and then mix into the mango and cucumber pieces. Serve with your coconut salmon bites.
Coconut salmon goujons – your step by step guide:
Prepare the salmon fillets
Cut the salmon fillets into 1 inch by 2 inch pieces.
In a shallow bowl, add the egg and whisk with a fork.
In a separate bowl or plate add coconut flakes, garlic powder, salt. Mix them well with a fork.
Dip both sides of each salmon piece into an egg wash, then coat in the coconut flake mixture.
Cook the salmon pieces
Heat the olive oil in a frying pan.
Cook the salmon pieces in the oil for a few minutes on each side until golden.
Make the mango salsa
Finely chop the mango, cucumber and coriander. In a bowl mix together the lime juice and honey (optional). Drizzle over the salsa and mix it all well.
The honey is only for babies over 1 year old.
Serve these salmon goujons for a tropical family dinner
Coconut crusted salmon goujons with mango salsa
Ingredients
Salmon goujons
- 2 salmon fillets
- 1 egg beaten
- ⅔ cup desiccated coconut flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
Mango salsa
- ¼ mango ripe
- 3 inch cucumber diced
- few sprigs fresh coriander leaves
- 1 tablespoon lime juice
- ½ tablespoon honey
Instructions
Salmon goujons
-
Cut the salmon into 1 inch by 2 inch pieces. Set aside.
-
In a shallow bowl beat the egg and set next to the salmon pieces.
-
In another bowl or plate add the coconut flakes, garlic powder and salt. Mix them well with a fork.
-
Add your olive oil to a frying pan and set to a medium heat.
-
Dip both sides of each salmon piece into the egg wash, then coat in the coconut flakes mixture and place in the pan.
-
Cook until golden on one side, then flip them over.
-
Coconut crusted salmon goujons are best served straight way. You could pair them with our mango salsa, steamed veggies or coconut rice.
Mango salsa
-
Finely chop the mango and cucumber and place in a bowl.
-
Add some chopped coriander leaves.
-
Mix the lime juice and honey together and then mix into the mango and cucumber pieces. Serve with your coconut salmon bites.
