These tasty fish nuggets are perfect for little fingers. Equally at home on a cocktail tray as they are tucked in kids’ lunch boxes, they’re tasty and quick to make. They’re also delicious on a bed of greens, with red peppers and a drizzle of balsamic vinaigrette.
1 lb fresh salmon or trout filet
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) maple syrup or honey
2 tbsp (15 ml) lime juice
2 tsp (10 ml) grated fresh ginger
2 garlic cloves, crushed
1/4 cup (60 ml) sesame seeds, toasted (optional)
1. Cut salmon into one-inch pieces and place in a bowl or heavy-duty resealable bag. Add the remaining ingredients, except the sesame seeds, and stir to coat. If using a bag, seal and massage it to blend everything well. Refrigerate for at least an hour or overnight.
2. When ready to cook, preheat the oven to 400°F. Arrange the pieces of salmon on a foil or parchment-lined rimmed baking sheet, spacing them at least an inch apart. Bake for 10 minutes or until firm and the edge flakes with a fork.
3. Place the sesame seeds in a shallow bowl and dip one side of each piece of fish in them, or roll them in the seeds to coat completely. Serve warm, at room temperature, or cold.
197 calories, 8.1 g fat (2.3 g saturated, 2.9 g monounsaturated, 2.9 g polyunsaturated), 41 mg cholesterol, 10 g carbohydrate, 16.1 g protein, 0.1 g fibre.
Originally published in ParentsCanada magazine, August/September 2012.