In fact, these are made from some fresh salmon. Breading is totally different from the store bought “things”. The recipe follows the photo. Enjoy! We did. This is an awesome way to make salmon.
Housemade Salmon Fish Sticks
Special Dipping Sauce
Fanned Baked Sweet Potato
with
garlic butter
Fresh Green Garden Salad
with
carrot threads and “peachy” peach vinaigrette
Full Sail LTD Lager
And the recipe for both the salmon and the dipping sauce.
Parmesan Fish Sticks and Special Dipping Sauce
Recipe courtesy of Giada De Laurentiis
Total Time: 21 min Prep: 4 min Cook: 17 min Yield: 4 to 6 servings
Level: Easy
Ingredients:
1 (18-ounce) center-cut Salmon Fillet, about 9 by 4 inches, skinned
1/2 c All-Purpose Flour
1/2 t fine Sea Salt
1/4 t freshly ground Black Pepper
3 Egg Whites
1 c grated Parmesan
1 c seasoned Bread Crumbs
Olive oil, for drizzling
1/3 c Mayonnaise
1/3 c Plain Yogurt
1 T Dijon Mustard
1 T chopped fresh Parsley or Chives
Directions: For the Fish Sticks:
Preheat the oven to 450 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 Parmesan and bread crumbs 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 Parmesan 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 to 20 minutes until golden brown.
Directions: Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Arrange the fish sticks on a serving platter and serve with the dipping sauce.
Cristi and Tommy and all have been working very hard to “re-design” the interior of the Buzz in Boise. Personally, I like the new look! And they have installed a growler bar, which is fun and fantastic! We have two beer steins that I am going to take to the Buzz. Cristi said it would be OK to leave them there for use at the new growler bar. Maybe we can get a shelf to put them on.and use when we go to the Buzz. How many different types can we get? Let’s display our steins at the Buzz. Any takers? Enjoy this new look! Cheers!
Boise Foodie Guild 