I have tons of friends who tell me they can't get their kids to eat fish. I also have a hard time with this issue, but two of my three will happily eat these...
(*I found this recipe from Giada De Laurentiis on Food Network a few years ago and I have been making it ever since. The only thing I changed from her recipe is that I use Japanese panko bread crumbs instead of regular. They give it more crunch and I prefer it that way.)
You will need:
- 1 large salmon fillet with the skin off (I get a 2-2 1/2 lb piece for $22.00 at Sam's. It comes already skinned and I swear it is always super fresh.)
- 1/2 cup all purpose flour
- 1/2 tsp coarse salt (I use Kosher)
- Fresh ground pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup panko bread crumbs (these are Japanese-style bread crumbs on your asian foods isle)
- Olive oil
- 1/3 cup lowfat mayo
- 1/3 cup lowfat plain yogurt
- 1 tablespoon dijon mustard
- Salt and pepper
- Preheat oven to 450 degrees
- Rinse salmon and pat dry with paper towels.
- Cut the fish into strips about 1/2 inch wide by 3-4 inches long.
- Place flour, salt, and pepper in a shallow dish. Place egg whites in another and beat 30 seconds until frothy. Combine the parm and bread crumbs in a third dish.
- Coat salmon sticks lightly in flour and shake off excess. Then, roll in egg whites and finally press in panko/parm mixture.
- Place breaded salmon sticks on a liberally oiled baking sheet. Drizzle top lightly with olive oil also. Bake for 20 minutes until golden and serve with dipping sauce.
Hi, Caroline! I am not a bit surprised at this precious blog. What great ideas for motherhood and wifery! I can't wait to try the eggplant recipe, it looks delicious. Your family is absolutely precious and your children are adorable and so grown up! Keep the recipes coming and one day when I have children, I can't wait to try some of these great ideas.ReplyDelete