Salmon is brain food. Just as your heart, muscles, bones and stomach depend on the nutrients from the food you eat, so does your brain.
Salmon provides a great source of omega-3, protein, vitamins and minerals that promote the longevity of your noggin. It’s a great source of DHA, the omega-3 fat may help prevent Alzheimer’s and it’s the best source of the hard-to-get vitamin D that is essential to keeping your brain on the top of its game.
We adapted this recipe from Giada De Laurentiis—a twist on typical fish sticks. Using salmon instead of cod or halibut as the fish meat is a nutrient-rich recipe fix.
Our new Venice Bakery Gluten-Free Bread Crumbs are the healthy and safe substitute to the crunchy coating that makes fish sticks, well, fish sticks! The kids will love this recipe, too. It’s a great pre-test day dinner that will give your kids the extra mind boost they need to get that A+.
Ingredients:
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 teaspoon fine sea salt
1 cup Venice Bakery Bread Crumbs
1/2 cup Jule’s Gluten-Free All Purpose Flour
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1/3 cup reduced fat mayonnaise or vegenaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives
Olive oil, for drizzling
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. Season the salmon with a sprinkle of 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. Dip the 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.
Dipping Sauce Mix the mayonnaise or vegenaise, 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.
Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.
Recipe courtesy of Giada De Laurentiis and The Food Network.
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