Mains

Wild Caught Alaska Salmon Fish Sticks (Fresh herbs, lemon and panko encrust these salmon sticks!)

July 17, 2015
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imagesA major piece of the food puzzle for me is making unhealthy items healthy… but still amazing. Simple and fresh always guides Britt and myself when cooking. These salmon fish sticks start with the freshest of salmon… Wild Caught Alaska Salmon. It is encrusted with panko bread crumbs infused with the brightness of parsley, and the earthiness of rosemary and thyme. A little freshly grated parmigiano reggiano and a light drizzle of olive oil ensures a golden crust. Skewering on a bamboo stick makes for easy dipping, in my homemade greek yogurt sauce. These fish sticks are simple, summer, finger, food! Keep it  fresh…simple…significant! 

Peace – Madi

salmonFresh caught Wild Alaskan Salmon.

best onePanko bread crumbs and fresh herbs from the garden.

IMG_0716Set up dredging station …first dredge in flour, then in egg whites , and finally in panko mixture.

IMG_0725Greek yogurt dipping sauce. |A fun tip: tying chives and parsley with a little cooking twine allows for easy snipping.|  I like to add about 10 dashes of hot sauce to the dipping sauce.

IMG_0989Just squeeze a little lemon over, dip and enjoy!

__________________________ I N G R E D I E N T S ______________________________
Fish sticks:
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup panko bread crumbs seasoned with parsley,rosemary and thyme
Olive oil, for drizzling

____________________________ P R E P __________________________________

For the Fish Sticks:
Preheat the oven to 425 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Panko, parsley, thyme, rosemary, and parmesan in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Panko mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 minutes until golden brown.

For the Dipping Sauce:

Mix the mayonnaise, yogurt, Dijon mustard, parsley, and chives in a small dipping bowl. Add 10 dashes of hot sauce if desired,

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

 

 

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