Thursday, February 11, 2016

Crunchy Salmon Fish Sticks with Spicy Apricot Mustard


 Sometimes it's fun to eat "kid" food, but I like to make mine a bit more sophisticated and healthier when possible. My husband (aka my child) really likes fish sticks (the frozen kind) and I decided to convince him that it's easy to make these from scratch. Instead of flaky whitefish, I used salmon because it holds up better when baked. And the spicy mustard dip takes the flavor up another notch! If you have little kiddos that aren't too keen on spicy flavors, simply leave out the chili paste.

1. Preheat oven to 450. Coat a baking sheet with cooking spray.
2. Beat the eggs in a medium bowl. Place the Parmesan, breadcrumbs and parsley in a separate dish and stir to combine. 


3. Coat each salmon piece with egg, then breadcrumbs and place on the prepared baking sheet. Drizzle with olive oil and bake for 15 minutes. 


4. Meanwhile, combine the mustard ingredients in a mixing bowl. Transfer to a serving dish. 



5. Serve fish sticks warm with spicy mustard and lemon wedges on the side.



Crunchy Salmon Fish Sticks with Spicy Apricot Mustard
Serves 4

All you need:
1 1/2 pounds salmon, skin removed and sliced into strips
2 eggs
1 cup grated Parmesan
1 cup panko breadcrumbs
1 teaspoon dried parsley 
Olive oil, for drizzling
Lemon wedges, for serving

Mustard
1/4 cup apricot preserves
1/2 cup Dijon mustard
2 tablespoons sambal oelek (chili paste)
Salt, to taste

All you do:
1. Preheat oven to 450. Coat a baking sheet with cooking spray.
2. Beat the eggs in a medium bowl. Place the Parmesan, breadcrumbs and parsley in a separate dish and stir to combine. 
3. Coat each salmon piece with egg, then breadcrumbs and place on the prepared baking sheet. Drizzle with olive oil and bake for 15 minutes. 
4. Meanwhile, combine the mustard ingredients in a mixing bowl. Transfer to a serving dish. 
5. Serve fish sticks warm with spicy mustard and lemon wedges on the side.
 

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