You Need:
- 1 pack Skinless Salmon
- 2 cups stuffing mix/seasoned crumb mix
- plain flour
- egg wash: 1 egg + 4 tbsp milk, lightly beaten
- 2 cups fennel, thinly sliced
- 1 apple, thinly sliced
- 75g baby spinach leaves
- lemon vinaigrette: 3 tbsp olive oil + 1 tbsp lemon juice + salt & pepper
Method:
- Toss salmon in flour to lightly coat, then dip into egg wash
- Press into stuffing mix to coat evenly, dip again into egg wash and crumbs to double coat
- Gently pan fry in butte and oil, 3 minutes each side
- Combine remaining salad ingredients and toss with whisked lemon vinaigrette
- Serve with golden fried salmon
