1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
½ cup all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan, optional (I omitted this)
1 cup seasoned bread crumbs
Olive oil, for drizzling
Dipping Sauce:
⅓ cup reduced fat mayonnaise
⅓ cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives (I used a little of both since I had these on hand)
Instructions
Preheat the oven to 450 degrees F.
Cut the fish into ½-inch wide pieces x 2-inches tall.
In a bowl, combine flour, salt and pepper. In a separate bowl whisk egg whites 30 seconds until frothy. In a third bowl, combine parmesan (optional) and bread crumbs.
Coat the salmon pieces in the seasoned flour and shake to remove excess flour. Next dip in egg whites, and then finally into the bread crumbs. Gently press bread crumbs into the fish.
Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
Make the dipping sauce. Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Serve salmon fish sticks with the dipping sauce.
Notes
Recipe compliments of Giada DeLaurentis.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/06/06/salmon-fish-sticks/