Salmon Sticks

 

 

Ingredients

• 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 seasoned bread crumbs
• Olive oil, for drizzling

Dipping Sauce

• 1/3 cup reduced fat mayonnaise
• 1/3 cup lowfat plain yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley or chives

For the Fish Sticks:

1. Preheat the oven to 450 degrees F.
2. 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. 
3. Starting on the longest edge, slice the fillets into 1/2-inch pieces.
4.  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.
5. Place the flour in a medium bowl and season with the salt and pepper. 
6. Place the egg whites in another bowl and beat until frothy, about 30 seconds. 
7. Combine the Parmesan and bread crumbs in a third bowl.
8. Coat the salmon pieces in the seasoned flour and pat to remove any excess flour.
9.  Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. 
10. Place the breaded salmon pieces on a liberally oiled baking sheet. 
11. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the 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.

Herb-Baked Eggs

Ingredients

nocoupons

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves
• 1/4 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced fresh parsley
• 1 tablespoon freshly grated Parmesan
• 6 extra-large eggs
• 2 tablespoons heavy cream
• 1 tablespoon butter
• salt and freshly ground black pepper
• Toasted French bread

Directions

1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
2. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
3. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
4. Place 2 individual *gratin dishes on a baking sheet.
5. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
6. Quickly, but carefully, pour 3 eggs into each *gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
7. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.)
8. The eggs will continue to cook after you take them out of the oven.
9. Allow to set for 60 seconds and serve hot with toasted bread.

* pie plates can be used in place of gratin dishes

Chef's notes:

• Thinly sliced ham can be added on top of the whites before cooking.
• Bread crumbs can be added to the herb mixture.
• Herb mixture can be altered to echo what is already in your garden or on your spice shelf. I have used dried rosemary, garlic and parsley flakes with bread crumbs and shredded Asiago cheese and it was delicious.
• NUTMEG adds great flavor to egg and cheese dishes.