1 Lime ((you could make this with lemon if you preferred))
6 teaspoons Mayonnaise
1 teaspoon Mustard
2 teaspoons Zero Fat Yoghurt
1 clove Garlic
250g Salmon Fillet
30g Dried Breadcrumbs
1 Egg White
1 clove Garlic
10 shots 1 cal olive oil spray
Cut the salmon into 1cm fingers removing any skin
Zest the lime and mix half of the zest with the flour. Season the flour with salt and pepper
Dip each salmon finger into flour and coat well. Then dip quickly into the egg white. Finally, dip into the breadcrumbs, pressing down gently on the coating to help it fix
Spray a baking tin with 1 cal oil spray and lay the goujons out neatly. Spray lightly with more cooking oil
Bake in a hot oven at 185c for 15 - 20 minutes, turning once to help brown the goujons on all sides.
Meanwhile, make the dips. Crush a clove of garlic with a little salt Stir through 1 teaspoon of lime juice, 2 teaspoons of mayonnaise and 2 teaspoons of zero fat greek yoghurt.
Mix together 2 teaspoons of mustard with 2 teaspoons of mayonnaise for a dijonnaise. You can adjust the quantity of mustard to suit your own taste
Leave the final mayonnaise just as it is.
Serve the goujons on a bed of salad leaves with the dips on the side. For those doing the 5:2 diet, the lime and yoghurt mayonnaise is a low calorie option which is utterly delicious. Those not on a diet can indulge in dijonnaise or normal mayonnaise!
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