fbpx Crispy Salmon Nuggets With Pantry Chimichurri | Recipes
Close Menu
source image

Crispy Salmon Nuggets with Pantry Chimichurri


When serving a cheese-heavy meal, I find it’s always good to have another protein on hand for those who prefer a pareve option. Salmon is the easiest, but you can sub any fish!


Prepare the Crispy Salmon Nuggets

1. Preheat oil in a large pot to 350–360 degrees Fahrenheit (175–182 degrees Celsius).
2. Mix egg with spices and honey. Set up a breading station and dredge salmon in flour, then in egg mixture, then in cornflake crumbs.
3. Heat oil in a frying pan and fry the breaded fish in batches until golden and crispy, about five minutes. Drain on a cooling rack or on paper towels and lightly season with salt immediately after frying. Serve with pantry chimichurri.

Prepare the Pantry Chimichurri

1. Pop the cubes out of the plastic and let them defrost.
2. Combine with remaining ingredients and allow to sit for at least 30 minutes before serving.


Food and Prop Styling by Goldie Stern
Food Prep and Consulting by Chaya Suri Goldberger
Photography by Felicia Perretti